Cherry, Orange and Pecan Coffee Cake

Preheat the oven to 350°F. Lightly oil and flour a 10-cup bundt pan. Set aside.

In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt, cardamom and nutmeg. 

Stir in cherries and pecans. Set aside.

 In a second large bowl, beat together sugar and butter until well combined and fluffy, about 4 minutes. 

Add milk, juice, vanilla and eggs and beat again until combined, about 1 minute. 

Fold reserved flour mixture into butter mixture a little at a time, stirring just until blended. 

Transfer half of the batter to the prepared pan and gently smooth out with a spatula. 

Spoon marmalade evenly over batter, then top with oranges. 

Pour remaining batter evenly over oranges then smooth top with a spatula.

Bake until dark golden brown and a toothpick inserted in the middle comes out clean, 45 minutes to 1 hour.

Set aside to let cake cool in pan until warm, then invert onto a large plate, cut into slices and serve.