This orange cardamom christmas cake combines the bright flavor of winter citrus with warm, aromatic spices. It is baked in a bundt pan, giving it a classic shape for holiday tables. The cake has a dense, tender crumb and is finished with a quick orange glaze.
Making this cake takes a little over an hour from start to finish. The batter relies on buttermilk and fresh orange juice to keep the crumb soft. You can serve it as a dessert after dinner or alongside coffee in the afternoon.
Why You’ll Love Orange Cardamom Christmas Cake
- Rubbing the orange zest into the sugar releases the citrus oils directly into the batter for a stronger flavor.
- Alternating the dry and wet ingredients prevents the batter from separating and keeps the gluten from overdeveloping.
- Cooling the cake in the pan for exactly 15 minutes allows it to firm up enough to release without sticking or tearing.
Orange Cardamom Christmas Cake Ingredients
- Cardamom: Buy ground green cardamom, or grind your own seeds from the pods for a stronger flavor. Check the expiration date on your jar, as ground spices lose potency over time.
- Oranges: You need about two medium oranges to get enough zest and juice for both the cake and the glaze. Wash the fruit well before zesting.
- Buttermilk: Whole milk buttermilk provides the most tender texture. If you do not have it, mix one cup of whole milk with one tablespoon of lemon juice and let it sit for five minutes.
- Butter: Use unsalted butter so you can control the sodium. It needs to be softened to room temperature so it creams easily with the sugar.
Exact quantities are in the recipe card below.
How to Make Orange Cardamom Christmas Cake
Step 1: Prep the dry ingredients
Start by greasing and flouring your bundt pan thoroughly to prevent sticking. Whisk the flour, cardamom, baking powder, baking soda, and salt in a bowl. This ensures the leavening agents and spices are evenly distributed throughout the cake.
Step 2: Mix the wet ingredients
Beat the softened butter with the sugar and orange zest until the mixture is light and fluffy. Add the eggs one by one to build a stable emulsion. Stir in the vanilla extract.
Step 3: Finish the batter and bake
Alternate adding the dry ingredients with the buttermilk and orange juice, mixing on low speed. Pour the batter into the pan and bake until a skewer comes out clean. Let the cake cool briefly in the pan before turning it out onto a rack.
Step 4: Glaze the cake
Wait until the cake is completely cool before adding the glaze. Whisk the powdered sugar, orange juice, and a pinch of cardamom together. Drizzle it over the top of the cake, letting it run down the sides.
Storage Tips for Orange Cardamom Christmas Cake
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before eating.
Expert Tips for Orange Cardamom Christmas Cake
- Do not overmix the batter once the flour is added. This keeps the cake texture tender.
- Make sure your eggs and buttermilk are at room temperature so they blend smoothly into the butter.
- If the glaze is too thick, add a few drops of orange juice until it reaches a pourable consistency.
What to Serve with Orange Cardamom Christmas Cake?
Serve this cake with a cup of hot coffee or black tea. You can also offer lightly sweetened whipped cream on the side.
Orange Cardamom Christmas Cake Recipe FAQs
Can I use a different pan?
Yes, you can bake this in a 9×13-inch baking dish. Check the cake for doneness around 35 minutes, as it will bake faster in a shallower pan.
Why did my bundt cake stick to the pan?
Sticking usually happens if the pan is not greased well or if the cake cools in the pan for too long. Make sure to grease every crevice and flip the cake after 15 minutes of cooling.
Can I make this cake ahead of time?
You can bake the cake a day in advance. Keep it wrapped at room temperature and add the glaze just before serving.
Orange Cardamom Christmas Cake
Ingredients
- 2 1/2 cups all-purpose flour 315g
- 2 tsp ground cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened, 226g
- 1 1/2 cups granulated sugar 300g
- 1 tbsp orange zest about 2 oranges
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature, 240ml
- 1/4 cup fresh orange juice 60ml
- 1 cup powdered sugar 120g
- 2 tbsp fresh orange juice for the glaze
- 1/4 tsp ground cardamom for the glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 10-cup bundt pan with butter and dust it lightly with flour.
- In a medium bowl, whisk together the flour, 2 teaspoons of ground cardamom, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer on medium speed to beat the butter, granulated sugar, and orange zest until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half of the buttermilk and the 1/4 cup (60ml) of orange juice. Repeat, ending with the final third of the flour mixture. Mix just until combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, whisk the powdered sugar, 2 tablespoons of orange juice, and 1/4 teaspoon of cardamom until smooth. Drizzle the glaze over the cooled cake.
