Orange Cardamom Cake (CL)

By goldens64

David Bonom, Cooking Light

DECEMBER 2007

Ingredients

• Cooking spray
• 3 cups plus 1 tablespoon all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1 3/4 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup fresh orange juice
• 2/3 cup canola oil
• 1 tablespoon grated orange rind
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup powdered sugar
• 4 1/2 teaspoons fresh orange juice
• 1/2 teaspoon fresh lemon juice

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally.

Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.

To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.