Tender orange raisin cake or bundt cake jeweled with candied orange peel, raisins, chocolate chips, and almonds - this is an easy and quick cake perfect for the weekend.
I love this orange raisin cake. But who doesn't love a soft, tender cake like this? I still enjoy cheesecakes and tortes, but there's something comforting about a simple slice from a Gugelhupf or Bundt pan.
This cake is inspired by the traditional Bischofskuchen, a Saxon cake with candied peel and raisins, so you get a hint of that old-world flavor in an easy, everyday cake.
- There are two main versions of the Bischofskuchen, one with and one without the egg yolks. The pure egg white version is also called Eiklarkuchen or Egg White Cake.
Check out my other Orange Bundt Cake. Or make this delicious Irish Coffee Cake with raisins.
Ingredients: 9 | Prep Time: 15 minutes | Cook Time: 1 hour | Servings: 12 slices | Difficulty: Easy
Recipe ingredients
Orange: Use an organic one if you can, as you will need the zest.
Raisins: Soak them briefly in warm water or a little orange juice if you like them extra plump.
Chocolate chips and almonds: Optional, but I like the extra texture and flavor. Try this Flourless Chocolate Almond Bundt Cake, too.
Candied orange peel: Adds a little classic Bischofskuchen touch.
Glaze: Mix icing sugar with fresh orange juice, add a little zest, and sprinkle some coarse sugar on top.
See the recipe card for full information on ingredients and quantities
Tips
Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.
Pan prep: I usually use a silicone bundt mold - no greasing needed, the cake slides right out.
- If you're using a traditional non-stick Bundt pan, grease it well with soft butter and then dust with flour. Make sure every nook and cranny is covered, and shake out the excess. That's all it takes to get a clean cake without sticking.
Storage
Keep the orange raisin cake at room temperature in an airtight container for 2-3 days.
Refrigerate it for up to 5 days.
The cake freezes well; wrap slices tightly and thaw at room temperature before serving.
Orange Raisin Bundt Cake
Equipment
- Bundt cake pan Note 1
- Bowls
Ingredients
Cake:
- 4 large eggs
- 1½ cups confectioner's sugar Note 2
- 1 orange preferably unwaxed/ organic
- ¼ cup raisins or sultanas
- â…“ cup chocolate chips Note 3
- â…“ cup candied orange peel finely chopped
- â…“ cup almonds chopped
- 1â…“ cups all-purpose flour
- 1 teaspoon baking powder
For the glaze:
- 1 cup confectioner's sugar
- 2-3 tablespoons orange juice freshly squeezed
- some orange zest grated
- some decorating coarse sugar
Instructions
Cake:
- Preheat the oven to 350°F/ 180°C. Butter the bundt cake pan very well and sprinkle it with flour to coat it. You can also use a silicon bundt pan, which doesn't need to be prepared (Note 1).
- Beat the eggs and the sugar until pale and fluffy.4 large eggs + 1½ cups confectioner's sugar
- Add orange: Wash and dry the orange and grate the zest. Halve and juice the orange. Add about half of the orange zest and 2 tablespoons of the juice to the egg and sugar mixture. Stir well. Reserve the remaining orange zest and juice for the glaze.1 orange
- Add the raisins, chocolate chips, chopped candied orange peel, and almonds to the batter and incorporate them with a spoon.¼ cup raisins + ⅓ cup chocolate chips + ⅓ cup candied orange peel + ⅓ cup almonds
- Mix dry ingredients: In another bowl, mix the flour and the baking powder. Gently fold the flour into the batter.1â…“ cups all-purpose flour + 1 teaspoon baking powder
- Bake orange raisin cake: Pour the batter into the prepared bundt pan and bake it for 1 hour or until golden brown and a skewer inserted in the middle comes out clean. Let the cake sit in the pan for about 5 to 10 minutes, then turn the cake onto a wire rack. Let it cool completely before glazing it.
Glaze:
- Make the glaze: Place the confectioner's sugar into a small bowl. Add one tablespoon of the remaining orange juice to the sugar and stir well to form a paste. Add some more orange juice if necessary to get the nice, thick yet runny consistency you need. If you find the glaze too runny, add a bit more sugar to make it thicker, and so on.1 cup confectioner's sugar + 2-3 tablespoons orange juice
- Glaze the cake: Place the wire rack with the cake on a large plate and carefully pour the glaze all over the cake. Immediately sprinkle it with some of the remaining orange zest and some decorating coarse sugar, if you wish. some orange zest + some decorating coarse sugar
- Transfer: When the glaze is dry and not dripping anymore, you can transfer the cake to a clean cake platter.
Notes
- Pan: You can use a silicon bundt pan and skip the greasing and flouring part.
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.Â
- Chocolate: You can use either dark or milk chocolate chips.
Shaherose Lalji says
is there no butter or oil used in this recipe? please respond. thank you
Adina says
Hi. No, there is no butter or oil in the recipe.
grace says
i don't use chocolate with orange very often, but i should! this is an awesome bundt. 🙂
Albert Bevia says
Beautiful bundt cake you created, love all the flavors you have combined, and you give so many great tips on the post, thank you for this recipe 🙂
Anca says
Looks great and it must be delicious too. Bundt cakes is not something I do usually because I don't have a big mould. I have a tray with 6 small ones, that's cute, but not a cake. 🙂