Orange-Cardamom Bundt Cake

  • Cooking spray
  • 3 c. flour
  • 2 c. sugar
  • 1 T. baking powder
  • 2 tsp. ground cardamom
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3/4 c. orange juice
  • 2/3 c. canola oil
  • 1 T. grated orange peel
  • 1 tsp. vanilla extract
  • 3 eggs

Preheat the oven to 350° F. Coat a 10-inch tube pan or bundt pan with cooking spray and dust with a little flour. (I use a silicone bundt cake pan. It allows me to use little to no cooking spray and no flour with easy release after baking.) Set aside.

Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Add the orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to the flour mixture; beat with a mixer at low speed until well-combined, scraping sides of bowl occasionally.

Spoon the batter into the prepared cake pan, spreading evenly. Bake at 350° for 55-65 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 5 minutes on a wire rack before removing the cake from the pan.

  • Yields: 12 servings
  • Preparation Time: 1 hour and 20 minutes
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