- Preheat over to 350 degrees F.
- Grease and lightly flour a 6 cup Bundt cake pan; set aside.
- Cream together the eggs, egg yolk, butter, sour cream, and sugar to form a batter.
- Sift together the flour, baking soda, baking powder, cinnamon, cardamom salt, and black pepper.
- Add the dry ingredients to the batter and stir until ingredients are well incorporated.
- Stir in celery, fresh ginger, candied ginger, and orange zest to the batter.
- Fill the Bundt cake pan with batter and bake for 40 minutes.
- Let the cake cool for 5 minutes and then flip the cake pan upside down onto a cake plate.
- Dust the top of the bundt cake with powdered sugar (optional) when the cake is cool to the touch.
Recipe by Michaela Rosenthal