Walnut orange cake

    1 hour 15 min

    An orange and walnut cake that is perfect for special occasions or served with butter and jam for breakfast.

    9 people made this

    Serves: 12 

    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 70g raisins
    • 60g chopped walnuts
    • 300g caster sugar
    • 225g butter, room temperature
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 125ml orange juice

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease and flour one 25cm (10 in) Bundt cake tin.
    2. 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).
    3. 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.
    4. 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.

    Cake tins

    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    I've been making this cake for years and it's great! I especially like making it for breakfast.  -  03 Sep 2011  (Review from Allrecipes US | Canada)


    I just made it! It's amazingly delicious! I made an orange glaze (1 cup of confectionary sugar, orange zest, 1/2 orange squeezed). It made it soooo moist!  -  22 Apr 2017  (Review from Allrecipes US | Canada)


    I thought the cake was a little dry (even though I plumped up the raisins prior to adding to the batter / added icing) and a little bland.  -  04 Jan 2015  (Review from Allrecipes US | Canada)