- 1 cup raisins or dried cranberries
- 1 whole orange (large), chopped (peel and all!)
- 1/4 cup hot water
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 3/4 cup buttermilk
- 3/4 cup nuts, finely chopped
- Preheat oven to 350F. Prepare a 12-cup Bundt pan with butter and flour (or spray that has both). If you only have a 10-cup Bundt pan, remove 2 cups and make cupcakes out of that batter!
- Place the raisins and the chopped orange in a food processor and pulse until the mixture is finely ground. Pour the 1/4 cup hot water into the mixture and set aside.
- Combine the flour, baking soda, and salt in a large bowl and set aside. Beat the sugar and butter in a large bowl until light and fluffy.
- Add the eggs in one at a time, mixing well after each addition. Alternately, add the flour ingredients and the buttermilk to the sugar-butter mixture until smooth. Stir in the orange-raisin mixture and the nuts.
- Pour the batter into the prepared Bundt Pan. Note – if your pan is less than 12 cups, like the Harvest Bundt Pan I used, remove 2 cups of batter and bake as cupcakes!
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with confectioners’ sugar prior to serving
I baked this cake as-written in the book and then a second time with my little spin on it. The cake is amazing either way! I tried both dried cranberries and fresh and if you want more tart burst, go with fresh (2 cups of fresh mixed with 2 Tbl of flour). Fold those in at the very end. Do not pulse with the orange!