Orange Cardamom Bundt Cake Recipes

ORANGE GLAZED BUNDT CAKE

Steps:

• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.

ORANGE CARDAMOM KRUMKAKE

Steps:

• Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
• Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
• Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
• Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

ORANGE-CARDAMOM BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
• Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
• Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
• For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
• Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
• Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.

ORANGE AND CARDAMOM CAKE

Steps:

• Preheat oven to 180C.
• Combine flour, sugar, baking powder, cardamom, cinnamon and salt in a large mixing bowl.
• In a separate bowl, beat the eggs together til smooth.
• Make a well in the centre and add orange juice, canola oil, orange and lemon zests, vanilla essence and eggs.
• Mix well til light and fluffy.
• Spoon into cake tin (not sure of size, just guessed).
• Bake for 50mins or until an inserted skewer comes out clean.
• Leave to cool.
• Prepare glaze; whisk all ingredients together, poke a fork all over the top of the cake and pour mixture over while still warm.
• Leave to cool completely.