3 cups plus 1 tablespoon all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil
1 1/2 tablespoon grated orange rind
3 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs
1 cup powdered sugar
4 1/2 teaspoons fresh orange juice
1 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; level with a knife. Combine flour, sugar, baking powder, cardamom, cinnamon, and 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; 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 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; 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.
Also, Butter & Flour cooking spray by Crisco works amazingly well--if you have it, forget the flouring!
Lightly adapted from December 2004 Cooking Light