Arrange the oven rack in the middle position and preheat the oven to 180 degrees C.

Butter and flour a bundt tin, making sure to knock out any excess flour. set aside.

Pulse the pistachios in a food processor till finely ground. (take care not to over grind them, they will become a paste)

In a large bowl, sift the flour, baking powder and salt. add the cardamom and pistachios, mix well.

In a small bowl, combine the milk and vanilla. set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, and beat well at high speed.

Reduce the heat to low and pistachio and milk mixtures alternately in batches, making sure to start and end with the pistachio mixture. beat after each addition until just combined.

Add the orange zest (use a citrus zester to get the finest zest, from 3 large oranges) and beat until just combined. do not over beat.

Spread the batter evenly in the pan and bake till a skewer inserted in the center comes out clean, approximately 30 to 40 minutes.

Cool the bundt in the pan for 10 minutes, then invert onto a rack and cool till room temperature.

For the glaze, place the last seven ingredients in a non-stick saucepan over low heat and mix well.

When the sugar is dissolved, increase the heat to medium and stir it well till it just begins to bubble.

Reduce the heat and cook till it turns thick and glossy.

Cool the glaze, and pour over the bundt. it is ready to serve.