Orange Cardamom Cake

This is the other dessert I brought along to my family's Christmas celebration this year. It comes together quickly and travels well.

Coat a 10-cup Bundt or tube pan with cooking spray. Sprinkle with a tablespoon of all-purpose flour and set aside.

Spoon 3 cups of all-purpose flour into measuring cups and level with a knife. Combine in a large bowl along with 2 cups raw sugar, a tablespoon of baking powder, 1 and 3/4 tsps. cardamom, 1/2 tsp. cinnamon, and 1/2 tsp. salt.

Make a "well" in the center of the dry ingredients and add 3/4 cup orange juice (the fresh-squeezed from Whole Foods' 365 is delicious! Or squeeze your own at home), 2/3 cup canola oil, one tablespoons grated orange rind, 2 teaspoons grated lemon rind, 1 tsp. vanilla extract and the equivalent of 3 eggs using egg replacer (such as Ener-G).

Beat with a mixer at low speed until well combined - be careful not to splatter!

Spoon evenly into the prepared cake pan. Bake at 350 degrees for about 55 minutes, or until a toothpick inserted in the center comes out clean (mine needed an extra ten minutes or so).

Cool in the pan on a wire rack for 5 minutes, then remove from pan. While the cake is in the oven, you can make the glaze: combine 1 cup powdered sugar with 4 and 1/2 tsps. orange juice and 1/2 tsp. lemon juice, stirring with a whisk. Drizzle the glaze over the cake while it is still warm, then cool completely on a wire rack.

(Note: my glaze was awfully thick, so I added an extra teaspoon of warm water. If the same happens to you, you could also probably up the amount of orange or lemon juice to taste).

The cake will yield 16 slices of 320 calories each.

Cost:
all-purpose flour $3.79
orange juice $1.99
canola oil $4.69
orange $0.94
lemon $0.50