CARDAMOM BUNDT CAKE RECIPES

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.

Steps:

• 1. MAKE THE CAKE: Grease a Bundt pan with nonstick spray. In a medium saucepan, heat the half-and-half over medium heat until warm to the touch (about 95?F). Remove from the heat. 2. In the bowl of an electric mixer fitted with the dough hook attachment, mix together the flour, sugar, yeast, cardamom, salt and nutmeg until combined. Add the half-and-half, vegetable oil and egg, and mix on low speed for 3 minutes. Increase the speed to medium and mix for 3 minutes. 3. Transfer the dough to a medium-size greased bowl, cover and let rise until about double in size, 30 to 45 minutes. 4. On a lightly floured surface, roll the dough into a ball. Flour the handle of a wooden spoon and stick it into the center of the ball. Use your hands to widen the center until it will fit around the center tube of the Bundt pan. 5. Cover the mixture and let it rise for 45 minutes, until the dough looks visibly puffy. Toward the end of the rise time, preheat the oven to 350?F. 6. Bake the cake until it is golden brown and reaches an internal temperature of 190?F, 30 to 35 minutes. Unmold from the pan and cool completely. 7. MEANWHILE, MAKE THE FILLING: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, confectioners' sugar, cardamom, orange zest and vanilla extract to medium peaks. 8. Cut the cake in half horizontally with a serrated knife and spread the filling on the bottom half. Place the top back on and dust with confectioners' sugar.