Currant and walnut orange drizzle cake

    1 hour 25 min

    This is a moist and flavourful orange cake, baked with currants and walnuts, then finished with an orange drizzle. Nice in winter or during the festive season. You can skip the nuts and currants, if wished.

    39 people made this

    Serves: 16 

    • 225g butter
    • 200g caster sugar
    • 2 eggs
    • 250ml soured cream
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 160g currants
    • 60g walnuts
    • 1 teaspoon vanilla extract
    • 2 tablespoons orange zest
    • 60ml orange juice
    • 100g caster sugar

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin.
    2. Cream butter and 200g sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in soured cream and vanilla. Combine flour and bicarbonate of soda; add to creamed mixture, blending just until moistened. Stir in currants, walnuts and orange zest. Mix well. Pour cake mixture into prepared tin.
    3. Bake for 60 minutes, or until a wooden skewer comes out clean. Cool cake in tin for 5 minutes.
    4. Dissolve 100g sugar in orange juice. Pour over hot cake. Cool completely in tin.

    Bundt tin

    If you don't have a Bundt tin, you can use two (23cm) round cake tins, or two (20cm) round cake tins. Adjust baking time as needed.

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    Reviews in English (26)


    I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a topping made of 2 TB flour, 3 TB brown sugar, 3 TB confectioners sugar, 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for.  -  29 Sep 2004  (Review from Allrecipes US | Canada)


    The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes.  -  16 Nov 2009  (Review from Allrecipes US | Canada)


    Moist and delicious, but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3/4 c vanilla yogurt cuz I didn't have sour cream and added 1/4 cup fresh OJ to the cake. Used dried cranberries and 1/2 c mini choc chips. Poked with toothpick before spooning on glaze. When I turned it out after completely cool, the other side looked rather plain so next time I will make more glaze for the top. I plan on making this one for Christmas!  -  29 Sep 2004  (Review from Allrecipes US | Canada)