About this recipe:An orange and walnut cake that is perfect for special occasions or served with butter and jam for breakfast.
250g plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60g chopped walnuts
300g caster sugar
225g butter, room temperature
1 teaspoon vanilla extract
125ml orange juice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Lightly grease and flour one 25cm (10 in) Bundt cake tin.
Mix flour, baking powder and salt in a small bowl. In a separate bowl, mix raisins and walnuts; coat them with about 1 tablespoon of flour mixture (this will help prevent the walnuts and raisins from sinking to the bottom of the cake whilst baking).
Cream together sugar and butter in a large bowl. Add eggs, one a time, and beat for 2 minutes at low speed. Stir in vanilla. Add flour mixture and orange juice alternately to butter mixture and beat until thoroughly mixed. Fold in walnuts and raisins; pour cake mixture into the prepared tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Let cake cool before slicing and serving.
If you don't have a Bundt cake tin, you can bake this cake in one 23cm tube cake tin, OR one 25cm springform cake tin, OR two 23cm round cake tins. Bake at the same temperature, but adjust baking time as needed.