Did you know that National Peking Duck Day falls on January 18 and National Escargot Day is celebrated on May 24? Don’t forget about National Pots de Creme day on August 27, National Sangria Day on December 20, and a hundred more edible celebrations recognized throughout the year.

Food-centric holidays like these usually come and go without much fanfare on my part, but I couldn’t let National Bundt Day on November 15 pass by without some love. For the past three years, one of my favorite bloggers, Mary “The Food Librarian,” has baked 30 cakes in 30 days in recognition of the holiday. That’s a total of 90 Bundts! Her passion and enthusiasm for the pan’s round and sexy curves is hilarious and contagious. She makes me wanna be a bigger, bolder, better Bundt baker.

In celebration of my first National Bundt Day, I made an Orange Cardamom Cake. Citrus and spice shine brightly and distinctly in this moist little number. The best part is the freshly squeezed orange juice glaze that’s drizzled over the cake while it’s still hot from the oven. Tart, sweet, and  full of spice, this cake’s got it all.

Happy National Bundt Day, everyone!

For cake

• Cooking spray
• 3 cups plus 1 tablespoon all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1 3/4 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup fresh orange juice
• 2/3 cup canola oil
• 1 tablespoon grated orange rind
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 3 large eggs

For glaze

• 1 cup powdered sugar
• 4 1/2 teaspoons fresh orange juice
• 1/2 teaspoon fresh lemon juice

Preheat oven to 350°. To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl.

Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed or manually until well combined, scraping sides of bowl occasionally.

Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.

To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake; cool cake completely on wire rack.

Serves 16.

Recipe from Cooking Light, December 2007. [For Printable Recipe Click Here]