Go Back
Spiced Orange Buttermilk Bundt Cake with Strawberry Jam Glaze

Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange

Adapted from Ken Haedrich. This cake is not a good candidate for wrapping in plastic, see the recipe, so plan to keep it under a cake dome or in a cake keeper.
Course Dessert
Cuisine bundt cake
Keyword bundt
Author TheSpicedLife


For the cake:

  • 4 cups (509 g) AP flour
  • 1/4 cup potato starch you can sub cornstarch if necessary
  • 2 t baking soda
  • 1 t fine sea salt
  • 1 T ground cardamom if freshly ground use a little less, 2 1/2 t
  • 1 t Ceylon cinnamon
  • 1 cup (8 oz) 2 sticks unsalted butter, softened
  • 2 1/2 cups sugar
  • zest of one orange or 1/8 t orange oil
  • 6 large eggs
  • 2 t vanilla
  • 2 cups whole buttermilk

For the glaze:

  • 3/4 cup good quality strawberry jam
  • 1/4 cup sugar
  • juice of half lime or lemon
  • small pinch of fine sea salt


  1. Preheat the oven to 350 F. Grease and flour a 12 cup bundt pan (if you use a 10 cup pan, as I did, you will have batter for 2 mini loaf pans as well). Set aside.
  2. Whisk together the flour, potato starch, baking soda, salt, cardamom and Ceylon cinnamon. Set aside.
  3. Beat the butter in a stand mixer (or with a handheld mixer) until creamy. Add the sugar gradually, in about 5 additions, beating to incorporate on medium low speed. Add the orange zest or oil with the last addition. When all of the sugar has been incorporated, scrape down the sides and bottom of the bowl and then beat on medium high speed until lightened and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating after each addition and scraping down the sides and bottom of bowl every 2-3 eggs. Add the vanilla and beat on medium speed until completely incorporated and fluffy.
  5. On the lowest speed, add the flour mixture and buttermilk, alternating, in 5 and 4 additions respectively, beginning and ending with the flour mixture. When you have added the last of the flour mixture, scrape down the sides and bottom of the bowl. Mix on medium-high speed for 15 seconds to make sure everything has completely incorporated, but do not mix any longer at that speed.
  6. Scrape the batter into the prepared pan/s. Bake, about 30 minutes for mini loaves and 60-75 minutes for bundt cakes, until the cake is golden, pulling away from the sides of the pan, and a cake tester inserted into the center of the pan comes out clean or with only a few crumbs attached.
  7. Let cool in the pan on a cooking rack for 5 minutes (mini loaves) or 12 minutes (larger bundt cakes) before turning out onto a cooking rack to cool completely.
  8. While the cake is cooling, mix together the glaze ingredients in a small saucepan. Whisk over medium heat until the sugar has dissolved and the glaze has loosened into something easily poured over a cake. Let stand for 5-10 minutes to allow it to cool off a bit and thicken just a bit.
  9. Place wax paper underneath the cooling rack. Pour the glaze over the cake--if desired, be prepared to remove the wax paper, replacing it with fresh, and pouring the "drippings" back over the cake a second time. Repeat as many times as you have the patience and desire for-twice is usually my max!
  10. A jam glaze will probably not perfectly set, unless it is very dry where you are. So do not plan to wrap this cake in plastic wrap, but rather store in a cake keeper or under a dome on a cake stand.