The Everything Cake

This is the time of the year when Mother Nature keeps us on our toes. We have a day or two that feel like spring and then winter comes back with a vengeance. It's enough to frustrate the calmest of folks. However, instead of spending your time wondering when spring will arrive, why not spend a little time making a beautiful cake:

Until like frustration, this cake is both beautiful and delicious. And it will leave your home smelling of oranges and spice. Now that's an aroma that's wonderful any time of the year, no matter what's happening outside your window.

One of the things I like most about this cake is the amazing texture it has. A bit like pound cake, it has a tender crumb without being messy. In fact, once spring does actually arrive, I'd highly recommend this as a perfect picnic cake. In the meantime, it is equally at home alongside a cup of tea in the afternoon or after a hearty dinner in the evening. It can be served solo or drizzled with any number of glazes or fresh fruit. It's the kind of cake you just want to have around. After all, just look at how lovely it looks!

I had contemplated a citrusy glaze with powdered sugar and orange juice — and I'm sure that would be lovely — but I opted to just serve it as is, because sometimes that's exactly what we need: a lovely dessert that's versatile, delicious, and gives you just about everything you would want in a dessert. Now, if we can just manage to be patient enough to wait for spring!

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