Kimchi & Cornbread

Orange Cardamom Mini Bundt Cake

This cake is so easy to make but looks so impressive when you serve it. It’s also a perfect dessert to share with a date so keep this in mind for your next date night!

Most people know how much I love cardamom. It is a simple spice with a slight hint of floral. I’ve had it in savory dishes as well as desserts. It’s that fun spice that you add to a dish that everyone compliments but can’t seem to name. It pairs well with any citrus and for this dessert I chose orange. They are in season right now and I had a few I needed to use up.


Orange Cardamom Mini Bundt Cake
Yields 8
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Cook Time
30 min
Cook Time
30 min
  1. 3 cups all purpose flour
  2. 2 cups granulated sugar
  3. 1 tablespoon baking powder
  4. 2 teaspoons ground cardamom
  5. 1/2 teaspoon salt
  6. 3 large eggs
  7. 3/4 cups fresh squeezed orange juice
  8. 2/3 cup canola oil or similar flavorless oil
  9. 1 tablespoon orange zest
  10. 1 teaspoon vanilla extract
  1. 1 cup powdered sugar
  2. 5 teaspoons fresh squeezed orange juice
  1. Preheat oven to 350 F.
  2. Mix flour, sugar, baking powder, cardamom, and salt together in a large bowl.
  3. Into the dry ingredients, mix in orange juice, oil, orange zest, vanilla, and eggs until combined.
  4. Grease mini bundt cavities with oil or baking spray.
  5. Divide batter between 8 cavities and bake for about 30 minutes.
  6. Let cool between 10-20 minutes before removing from bundt pan. Use a toothpick to help if the car seems stuck. Let the cakes cool fully.
  7. For the glaze, mix the powdered sugar and orange juice. Feel free to add more sugar or juice to get a consistency you like.
  8. Drizzle the glaze over each mini bundt and serve.
  9. Enjoy!
Kimchi & Cornbread


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