Thursday, January 29, 2009

Another dessert post! I think this makes two weeks of cake - a rarity for us. That said, I have been baking more because I enjoy doing so with Mr. T. Home baking also has a benefit I hadn't considered before: it's cheap. We eat some sort of dessert almost every night. If T and I bake a cake, that's MANY nights of dessert, for less than most pre-packaged cookies or whatever else we might choose. And, unlike last week's pound cake, this recipe came from Cooking Light. So, while it's not exactly a health food, it's probably better than most processed options.

Regardless of any of that, though, this cake is TRULY AMAZING! It is SUPER FAST to put together (one bowl!), bakes like a dream, and is incredibly flavorful. Also, similar to the pound cake, this cake develops a rich crust that gives it a great texture, with a softer inner cake. Yum!

Orange Cardamom Cake
Makes one bundt cake

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(I used Wegman’s organic, not fresh)
2/3 cup canola oil
1 tablespoon grated orange rind(I probably used 2 T)
2 teaspoons grated lemon rind(1 only had about 1 t)
1 teaspoon vanilla extract
3 large eggs

1 cup powdered sugar
4 1/2 teaspoons fresh orange juice(I used Wegman’s organic, not fresh)
1/2 teaspoon fresh lemon juice

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.

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