For a Christmas gift I received a new baking book, “Scandinavian Classic Baking” by Pat Sinclair. The book has many wonderful recipes and this was my first bake from the new book – next up I’m going to make one of her rhubarb desserts. It’s a beautifully illustrated book and uses many ingredients I love to work with — rhubarb, citrus, cardamom. I altered this cake slightly to include a light spice of cardamom in the cake, and a cinnamon orange glaze.
Orange Bundt Cake
2 1/4 C All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
1/2 tsp freshly ground cardamom
1 C unsalted butter, softened
1 C Granulated Sugar
1 C Brown Sugar
4 Large Eggs
1 tsp vanilla
1 tsp orange extract if desired
3/4 C Milk, 2%
1/4 C Orange Juice
2 T orange zest
1 C Powdered sugar
2 – 3 T orange juice, dash of cinnamon
Whisk together, adding orange juice to desired consistency. Drizzle on cooled cake.
Heat oven to 350. Thoroughly grease with shortening and then flour a tube or bundt pan. Sift first 5 ingredients together. Beat butter with sugars until creamy, scraping down side of the bowl. Beat in the eggs, one at a time, scraping sides of bowl after each egg is added. Add extracts and beat 3 minutes until mixture is light and creamy. Reduce mixer speed to low and add dry mixture in thirds, with milk alternately added. Mix all about 15 seconds. Mix in orange juice and zest, and pour into prepared pan. Bake 40 minutes or until cake slightly pulls away from sides, and top springs back when touched. Turn out after about 5 minutes and allow to cool before glazing.
(Note: The recipe called for this cake to be baked 50 – 60 minutes which I did not trust. I checked it at 40 minutes and it was done.)