Orange Cardamom Bundt Cake

Step 1: Preheat oven to 350°F. Prepare a 10-to-15-cup Bundt pan: brush well with butter (get all the crevices!). Dust well with flour, tapping out all the excess. Set aside.

Step 2: In a small bowl, combine the milk and orange juice. In another bowl, whisk the flour, baking powder, baking soda, salt, and cardamom until thoroughly combined.

Step 3: Place the butter, sugar and orange zest in a mixer bowl. Beat on medium‐high speed until pale and fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce speed to low and add the flour mixture, alternating with milk mixture. Spoon the batter into the prepared pan and smooth the top.

Step 4: Bake until cake is slightly puffed and a tester or toothpick comes out clean, about 45 minutes. Remove pan from oven and let sit on a wire rack for 15 minutes. DO NOT TURN OVEN OFF YET!

Step 5: For the Glaze: While the cake bakes - cook butter in a small saucepan over medium‐high heat until boiling. Remove from heat, then slowly add liqueur (careful, as the mixture will bubble). When the bubbling subsides, stir in the sugar. Return to medium‐low heat and cook, stirring constantly, until sugar has dissolved (about 1 minute). Remove from heat.

Step 6: Poke holes in the cake with skewer, at about 1‐inch intervals, going all the way to the bottom of the pan. Brush HALF of the glaze evenly over cake; letting it stand until it's fully absorbed, about 10 minutes. Carefully turn the cake out onto a baking sheet, then flip right side up. Brush the remaining glaze evenly over the top and sides.

Step 7: Return to the oven and bake just until glaze is set and dry, about 5 minutes. Transfer cake with a wide spatula onto the rack and let it cool completely. Slice and serve. The cake can be stored at room temperature up to 3 days.