Fluffy Bundt cake with walnuts, dried fruits, and orange glaze
Makes 1 large cake
The original recipe for this old-fashioned Bundt cake comes from my great-grandmother, Karoline Boehm, an Austrian immigrant who worked as a baker in Chicago. She used chopped walnuts, dates, and golden raisins, but you can substitute a variety of nuts and dried fruits. Once the cake is baked, turn it out and while it is still hot, brush it with a simple orange syrup. The cake will be moist even on the following day.
Butter (for the pan)
Flour (for the pan)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup chopped walnuts
1/2 cup golden raisins
1/2 cup chopped dates
1. Set the oven at 350 degrees. Butter a Bundt pan and dust it with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking soda, baking powder, and salt to blend them.
3. In an electric mixer, cream the butter and sugar on medium high speed for 2 minutes. Add the eggs, one at a time, mixing well after each addition.
4. Add sour cream, and mix to combine. Add flour mixture, and mix until barely combined. There should be small pockets of unmixed flour. Remove the bowl from the stand. With a rubber spatula, fold in walnuts, raisins, and dates.
5. Transfer the batter to the pan and smooth the top.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
1/2 cup granulated sugar
1/2 cup orange juice
Confectioners’ sugar (for sprinkling)
1. In a small saucepan, combine the orange juice and granulated sugar. Bring to a boil and cook for 1 minute.
2. When the cake is done, set it on a wire rack to cool for 10 minutes. Invert the cake onto another rack and use a toothpick to poke tiny holes in the top. With a pastry brush, glaze the cake while it is warm. Set aside to cool. Dust with confectioners’ sugar.