Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
Sift the flour, cardamom, ginger, cinnamon and nutmeg into a large bowl. Stir the sugar, salt and orange zest into the flour mixture until evenly blended.
Place the butter and light cream into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the cream mixture. Stir the cream mixture into the flour mixture until well blended.
Place 1 tablespoon of batter onto each krumkake mould, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the biscuits are golden brown, 30 to 60 seconds. Carefully peel the krumkake biscuit from the iron and while still hot and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.