Orange, Cranberry and Mixed Nut Bundt Cake
Prep time: 20 mins
Cooking time: 1hr + resting time
Serves: 8-10
Ingredients:
- 150g Butter (softened)
- 1 Cup Brown Sugar (160g)
- 1 Cup Caster Sugar
- 2 tsp Vanilla Extract
- ½ tsp Salt
- 2 tsp Cinnamon
- Zest of 1 Orange
- 5 Eggs
- ½ Cup Olive Oil
- ½ Cup Sour Cream
- 1 Cup Buttermilk
- 2 ½ Cups Flour
- 3 tsp Baking Powder
- 1 Tbsp Chopped Thyme
- ½ Cup Icing Sugar
- 1 Tbsp Orange Juice
Method:
- Preheat the oven to 170°C. Grease a bundt cake tin with butter and dust with flour. Set aside.
- Place the nut mix into a food processor and pulse until roughly medium coarse.
- Place the soft butter into a large mixing bowl and add the brown sugar, caster sugar, vanilla extract, salt, cinnamon, and the zest of 1 orange. Mix well using an electric mixer until smooth.
- Add the eggs and mix. Add the olive oil and mix again.
- Fold in the sour cream and the buttermilk. Then slowly add the flour and the baking powder and incorporate using the electric mixer, but do not overmix!
- Pour the cake mixture into the bundt cake mould and place it into the oven. Cook for 45-50 minutes. Check by inserting a skewer into the cake and make sure it comes out clean.
- Remove from oven and let it cool for at least ½ hour.
- Meanwhile, make the syrup by juicing the orange (reserving 1 Tbsp for the icing). Measure the amount of juice and add an equal amount of sugar. Then add the thyme and bring it to a boil until the sugar has dissolved. Let it cool for 10 minutes.
- Slice off the bottom side of the cake and brush in some of the orange syrup. Then turn it over onto a cake stand or a plate and brush the remaining syrup.
- Make the icing by mixing the icing sugar and the reserved orange juice until it thickens.
- Pour over the cake and garnish with thyme leaves. Serve with sour cream or double cream if desired.
