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Christmas Bundt Cake
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Christmas Bundt Cake with Walnuts and Raisins

Course Breakfast, Brunch, Dessert, Tea Time
Difficulty Low
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10 personas
Author Lorena Salinas from Cravings Journal

Ingredients

  • 230 g unsalted butter at room temperature + a bit more to butter up the pan
  • Zest of 2 oranges
  • 340 g brown sugar
  • 5 tsp ground ginger
  • 4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 60 g vegetable oil
  • 4 eggs
  • 4 tbsp honey
  • 1 tsp vanilla extract or vanilla essence
  • 240 ml milk
  • 420 g all-purpose flour + extra to flour the pan
  • 2 tsp baking powder
  • 2 tsp salt
  • 100 g walnuts toasted in a preheated oven at 180°C / 350°F for 3-5min and then chopped
  • 50 g golden raisins
  • 50 g raisins

Instructions

  1. Beat the butter with the oil, brown sugar, orange zest, ginger, cinnamon and cloves. You can also do this with a whisk. Stop beating when the mix looks pale and creamy.

  2. Add the eggs, honey and vanilla extract and beat once again until it comes together and looks creamy. Remember that if you're using a stand mixer, you need to stop every once in a while to scrape down the sides and bottom with a spatula.

  3. Add the milk and mix. You'll see that the mix splits, but it will come together when the flour is added.

  4. Add the flour, baking powder, salt and beat again but only until it comes together.

  5. Add the walnuts and raisins using a spatula.

  6. Butter up the pan carefully, making sure all of the interior of the pan is covered, but also avoid having a thick layer. Then, add a couple of tablespoons of flour and rotate the pan to cover it. Turn over the pan and tap it to remove the excess of flour.

  7. Fill the pan with batter and bake the cake in a preheated oven at 180°C / 350°F for 50min - 1 hour or until you can insert a knife at the centre and it comes out clean.

  8. Unmould while still hot.