Blood orange (and cardamom) bundt: a test bake for the tea.
First time making this recipe, which has blood orange juice and zest in the cake, and more orange juice in the glaze. It also has cardamom and bit of cinnamon in the batter, as well as sour cream and 3 eggs. I used a 10-cup bundt and didn’t have to bake leftover batter in a separate pan; it all fit (this is frequently not the case.)
A fine cake, but if I make it again, I will tweak it. The orange flavor was very muted, even with a small addition of orange oil. I tasted the blood orange juice I squeezed for the recipe and it wasn’t that tasty, so the problem may have been with the citrus itself. I acknowledge it’s a bit out of season for blood oranges to begin with. I also added a bit more cardamom than the recipe called for. I enjoyed the cardamom hit, but the general impression was spice cake, not citrus cake.
I would also make a thicker and darker glaze.
I have at least one more bundt flavor I’m going to audition for the tea, where I plan to serve three different ones. The first two are RLB’s triple lemon velvet bundt and a King Arthur chocolate chip pistachio bundt. The next trial will be a Kentucky butter cake with a new-to-me salted caramel glaze.
