Orange Raisin Bundt Cake

4.50 from 2 votes

Tender orange raisin cake or bundt cake jeweled with candied orange peel, raisins, chocolate chips, and almonds

Prep Time15

Cook Time1

Total Time1 15

Course: Cakes

Cuisine: German

Servings: pieces

Calories: 153kcal

Author: Adina

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.
1⅓ 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.

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.

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.
Chocolate: You can use either dark or milk chocolate chips.