Cakes & Cupcakes

Walnut Bundt Cake with Orange, Rum and Brown Sugar Syrup

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Prep Time: 30 Minutes

Total Time: 1 Hour 20 Minutes

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Ingredients

  • 3 C. walnuts, toasted
  • 1 C. sugar
  • zest of 1 large or 2 small oranges, about 1/4 C.
  • 2-1/2 C. all-purpose flour
  • 1 tsp. Rumford® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1-1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 C. walnut oil
  • 1/4 C. Crisco® Pure Vegetable Oil or Canola Oil
  • 1/4 C. honey
  • 1-1/2 C. boiling water

Directions

  1. Set a rack in the lower third of the oven and preheat to 350°F. Toast the walnuts for 15 to 20 minutes, until they become somewhat fragrant and lightly browned. Cool completely. Brush a bundt pan with oil and dust with flour.
  2. When the walnuts are completely cooled, place in the workbowl of a food processor along with 1/4 C. of the sugar and the orange zest. Pulse a few times to grind to a very fine dice, not too powdery. Reserve one C. of the walnut-orange zest mixture.
  3. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk the eggs, walnut and vegetable oil, honey and the remaining 3/4 C. sugar. Make a well in the center of the flour mixture and whisk in the egg mixture along with the boiling water. Stir in the 2 cups of walnut-orange zest mixture. Pour batter into prepared bundt pan.
  4. Bake for about 50 minutes or until the top springs back when pressed with a finger. Cool on a rack for about 20 minutes and unmold on the rack for glazing.
  5. While the cake is baking, bring the brown sugar, rum and orange juice to a low boil and, stirring often, boil for about 8 minutes. While the cake is still warm, set the rack above a plate and brush on the glaze about 3 times over the course of 15 minutes, allowing syrup to be absorbed. Return any glaze that runs onto the plate back to the cake. Wipe the plate clean and press the reserved one C. walnut-orange zest mixture evenly over the cake. Press any walnuts that fall onto the plate back on the cake. Cool completely and serve.

Walnut Bundt Cake with Orange, Rum and Brown Sugar Syrup

rpic_20170424161700_lg

Prep Time: 30 Minutes

Total Time: 1 Hour 20 Minutes

Ingredients

  • 3 C. walnuts, toasted
  • 1 C. sugar
  • zest of 1 large or 2 small oranges, about 1/4 C.
  • 2-1/2 C. all-purpose flour
  • 1 tsp. Rumford® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1-1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 C. walnut oil
  • 1/4 C. Crisco® Pure Vegetable Oil or Canola Oil
  • 1/4 C. honey
  • 1-1/2 C. boiling water

Directions

  1. Set a rack in the lower third of the oven and preheat to 350°F. Toast the walnuts for 15 to 20 minutes, until they become somewhat fragrant and lightly browned. Cool completely. Brush a bundt pan with oil and dust with flour.
  2. When the walnuts are completely cooled, place in the workbowl of a food processor along with 1/4 C. of the sugar and the orange zest. Pulse a few times to grind to a very fine dice, not too powdery. Reserve one C. of the walnut-orange zest mixture.
  3. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk the eggs, walnut and vegetable oil, honey and the remaining 3/4 C. sugar. Make a well in the center of the flour mixture and whisk in the egg mixture along with the boiling water. Stir in the 2 cups of walnut-orange zest mixture. Pour batter into prepared bundt pan.
  4. Bake for about 50 minutes or until the top springs back when pressed with a finger. Cool on a rack for about 20 minutes and unmold on the rack for glazing.
  5. While the cake is baking, bring the brown sugar, rum and orange juice to a low boil and, stirring often, boil for about 8 minutes. While the cake is still warm, set the rack above a plate and brush on the glaze about 3 times over the course of 15 minutes, allowing syrup to be absorbed. Return any glaze that runs onto the plate back to the cake. Wipe the plate clean and press the reserved one C. walnut-orange zest mixture evenly over the cake. Press any walnuts that fall onto the plate back on the cake. Cool completely and serve.

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