Rating: 2.94 stars
17 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 4
  • 17 Ratings

This recipe goes with Zucchini Bundt Cake with Orange Glaze.

Martha Stewart Living, August 2011

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Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 3⁄4 cup (enough for one 8-inch cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

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Cook's Notes

If glaze is not being used immediately, it can be refrigerated, with plastic wrap on the surface to prevent a skin from forming, for up to 1 day. Stir before using.

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Reviews

17 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 4