1 orange, zested (reserve for juicing later for the glaze)
1-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons anise, ground
1 teaspoon cardamom, ground
1/4 teaspoon allspice
1 cup powdered sugar
2 tablespoons orange juice
Preheat your oven to 350 degrees. In a large mixing bowl, whisk together the eggs and brown sugar. Cream the sugar and eggs until the mixture has increased in volume and becomes a nice, pale yellow hue – approximately three to four minutes. Add the vanilla paste, oil, buttermilk and zest. Whisk together well. In a separate bowl, add all of the dry ingredients and mix well. Then, add the dry ingredients to the bowl with all of the wet mix. Mix to incorporate, being mindful not to overmix. Pour the mixture into a greased Bundt pan and the plan slightly to remove any air bubbles. Bake in the oven for 40 minutes. Remove and allow to cool.
Make the glaze by combining the powdered sugar with the fresh orange juice. Allow the cake to cool, then invert out of the pan. Pour the glaze on the cake, and enjoy with coffee! Serve with a side of rosewater whipped cream if using as a light dessert.
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