Preheat oven to 350°F. Place the oven rack in the center position of the oven. Grease and flour a 10 cup bundt cake (see note #1). Set aside.
In a medium size bowl whisk together the flour, baking powder, baking soda, cardamom, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy about 2-3 minutes. Add in the eggs, one at a time. Beating well after each addition. Mix in the orange zest, vanilla, and orange juice until thoroughly combined.
With the mixer on low, alternate adding the flour and sour cream, starting and ending with the flour. (Flour, sour cream, flour, sour cream, flour). Mix until JUST combined. Don’t overmix.
Pour the batter into the prepared bundt pan. Bake for 45-50 minutes. Or until a toothpick inserted in the cake comes out with a few moist crumbs on it. (Mine baked for 47 minutes).
Remove from oven and cool on a wire rack for 10 minutes in the bundt pan. Then, remove from the pan and cool until just warm to the touch. See note #2.
Glaze with the blood orange glaze.