Pink, zesty, and wintry. 

Ingredients:

Cake

½ cup butter (1 stick) softened 

½ cup white sugar

½ cup brown sugar

Zest of two blood oranges

2 tablespoons blood orange juice

2 eggs

1 teaspoon vanilla

1 cup sour cream

1 ½ cups white flour

¼ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon cardamom

¼ teaspoon cinnamon

Glaze:

Juice of one blood orange (minus the 2 tablespoons used in the cake)

1 1/2- 2 cups powdered sugar (add more if needed)

Instructions:

1. Pre-heat oven to 350 degrees. Grease a 10 inch spring-form cake pan with butter and/or oil.
2. With an electric mixer and paddle attachment, cream together butter, sugars and orange zest until pale and fluffy. Add eggs one at a time and beat until thoroughly incorporated. Add vanilla extract and orange juice and beat for 1-2 more minutes.
3. Whisk together flour, salt, baking soda, baking powder, cardamom, and cinnamon. Add 1/3 of the dry mixture to the wet ingredients and mix on low speed until combined. Add ½ of the sour cream, mix to combine, and continue adding the flour and sour cream in additional alternating increments. Beat on low speed just until lumps disappear.
4. Spread batter into the springform pan. Bake for 35-45 minutes on the center rack of the oven. The center of the cake should be set upon removal.
5. Cool for at least 30 minutes undisturbed on a wire rack. When the cake has reached room temperature, run a butter knife along the edges and release the springform pan.
6. While the cake is cooling, prepare the glaze by whisking together the orange juice and icing sugar until smooth. Make sure it is thick but pourable. 
7. Place the cake and wire rack over parchment paper. Dump the glaze over the top of the cake, letting it run down the sides. Let the glaze set and then top with candied citrus .

 

Adapted from thesweetandsimplekitchen.com