• Before preparing the cake, zest blood oranges until you get two tablespoons of zest.

For the cake

• Preheat oven to 325 degrees Farenheit. Liberally spray a 15 cup bundt pan with baking spray with flour, set aside.
• In a large bowl, sift together flour, baking soda, baking powder, salt, and cardamom, set aside.
• In the bowl of the stand mixer fitted with the paddle attachment, cream butter, sugar, and zest until light and fluffy for 7 minutes.
• Add eggs, one at a time, beating well after each addition.
• Stir in ¼ cup of blood orange juice and vanilla extract.
• With the mixer on low, alternate adding flour and sour cream, starting and ending with flour. Mix only to combined, be careful to not overmix. Make sure to stop and scrape your bowl before adding the next addition.
• Pour batter into prepared bundt pan (lightly tap pan on counter after adding batter to get rid of any air bubbles) and bake for 1 hour to 1 hour and 10 minutes. (Mine was done at 1 hour). Cake is done when cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan.

For the simple syrup

• When the cake is almost done (about 20 minutes left), combine granulated sugar, blood orange juice, and vanilla in a small saucepn. Bring mixture to a boil and then reduce to a simmer. Simmer until sugar is fully dissolved. Remove from heat, and allow syrup to cool to room temperature.
• After cake has cooled for 10 minutes and has been inverted from cake pan on to wire rack, brush warm cake with ¼ cup of simple syrup. Allow cake to cool completely before pouring blood orange glaze.

For the blood orange glaze

• In a medium size bowl, combine powdered sugar, 3 tablespoons of blood orange juice, vanilla, and cardamom and whisk until smooth. Pour glaze over cake.