Maple Cardamon Icing & Buttermilk Cake Recipe

For the Cake

• 2 sticks unsalted butter, room temp
• 2 cup sugar
• 3 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 teaspoon vanilla extract
• 4 large eggs

For the Icing

• 1/2 cup Grade A Amber Color, Rich Taste Syrup
• 1/4 coconut oil, warmed
• 1/4 tsp orange zest, grated
• 1 cup powdered sugar
• 1/4 tsp cardamom
• 1/2 tsp cinnamon

For the Cake

1. Preheat oven to 325F. In a mixer beat butter and sugar till light and fluffy, about 8 minutes.
2. Coat the inside of a bundt pan with cooking spray with flour and set aside.
3. In a separate bowl sift together flour, baking soda, baking powder and salt.
4. Turn the mixer on medium and beat in the eggs one at a time. Add the vanilla extract.
5. Turn the mixer to low and add in flour mixture alternating with buttermilk and ending with flour. Beat the batter on medium for 3 minutes.
6. Pour the batter into the prepared pan, giving it a few taps on the counter to release any air bubbles. Bake for 70 minutes, rotating the cake at 35 minutes into baking.
7. Remove cake when a toothpick inserted comes out clean. Allow to cook on wire rack for 15 minutes.
8. Invert and release the cake from the pan. Plate the cake and drizzle the icing.

For the Icing

1. Mix the maple syrup, coconut and orange zest till combined.
2. Sift in sugar, cinnamon and cardamom.