A beautiful flavor combination, orange and cardamom. I like to bake with cardamom when I can, it reminds me of my grandmother. I have great memories of being in her kitchen on a summer morning eating sourdough pancakes and aebleskivers.
3 cups flour
1 tsp baking powder
3/4 tsp baking soda
1½ tsp salt
1½ tsp cardamom
1/2 cup orange juice
1/2 cup milk
1 cup butter, room temp
1½ cups sugar
1 Tbl orange zest
4 eggs, room temp
1 Tbl vanilla
Preheat oven to 350°. Liberally spray a bundt pan with non-stick spray and dust with flour. In medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom, set aside. In measuring cup, stir together orange juice and milk, set aside.
In large bowl of mixer, cream butter, sugar, and orange zest. Mix in eggs, one at a time, add vanilla and mix until all is well incorporated. Add flour mixture to creamed mixture alternately with the orange juice & milk. Mix until all ingredients are incorporated.
Pour cake batter into prepared bundt pan, spread evenly. Bake 40-45 minutes, until pick inserted comes out clean. Cool in pan on cooling rack for 15 minutes. Invert and cool completely on cooling rack. Drizzle with orange glaze (recipe below).
1½ cups powdered sugar
3-4 Tbl orange juice
Whisk together to desired consistency and drizzle over cake.
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