Dried fruit and caramel Bundt cake

Name: Dried fruit and caramel Bundt cake
Prep time: 50 min
Cook time: 75 min
Total time: 125 min
Yield: 8
Ingredients: Type 00 flour 2.6 cups; Sugar 1 ¼ cup; Vegetable oil ½ cup; Whole milk at room temperature 2 ½ cups; Eggs at room temperature 4; Powdered yeast for sweets 1.1 tbsp; Baking soda 1 pinch; Peanuts 1 ½ tbsp; Hazelnuts 2 ½ tbsp; Almonds 0.7 oz; Pistachios 1 tbsp; Raisins ¼ cup; Oranges grated zest and juice 1; Sugar 1 ¼ cup; Butter ½ cup; Fresh liquid cream 0.8 cup; Salt 2 tsp; Peanuts 0.4 oz; Hazelnuts 0.4 oz; Almonds 0.4 oz; Pistachios 0.4 oz

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 15 min
Serving: 8 persone
Cost: Average

PRESENTATION

The dried fruit and caramel Bundt cake is a dessert that wins over with its intense flavor and enveloping softness. Starting from the classic Bundt cake recipe, this version includes the addition of a mix of dried fruit and raisins, previously soaked in orange juice, a touch that enhances every bite with citrus notes. Hazelnuts, peanuts, almonds, pistachios, and raisins blend together in the batter, creating a rich and delicious core that makes each slice a discovery of flavors. But the real final touch, the one that transforms this Bundt cake into a true delight for all senses, is the drizzle of caramel that covers the surface of the cake like a shiny and inviting glaze, seeping into the cracks of the batter, creating a wonderful contrast between its intense flavor and the cake's delicacy. It's a dessert that combines tradition with a touch of elegance, perfect for any occasion and capable of satisfying even the most demanding palates.

If you are looking for more Bundt cakes, don't miss:

Easy cocoa Bundt cake
Two chocolate Bundt cake
Classic Bundt cake
Morning Bundt cake
Chocolate chip Bundt cake

INGREDIENTS

Ingredients for the batter, for a 24 cm diameter mold: Type 00 flour 2.6 cups (320 g); Sugar 1 ¼ cup (240 g); Vegetable oil ½ cup (115 g); Whole milk 2 ½ cups (150 g) - at room temperature; Eggs 4 - at room temperature; Powdered yeast for sweets 1.1 tbsp (16 g); Baking soda 1 pinch; Peanuts 1 ½ tbsp (20 g); Hazelnuts 2 ½ tbsp (20 g); Almonds 0.7 oz (20 g); Pistachios 1 tbsp (20 g); Raisins ¼ cup (50 g); Oranges 1 - grated zest and juice

For the caramel: Sugar 1 ¼ cup (270 g); Butter ½ cup (115 g); Fresh liquid cream 0.8 cup (200 g); Salt 2 tsp (10 g); Peanuts 0.4 oz (10 g); Hazelnuts 0.4 oz (10 g); Almonds 0.4 oz (10 g); Pistachios 0.4 oz (10 g)

Preparation

How to prepare Dried fruit and caramel Bundt cake

To prepare the dried fruit and caramel Bundt cake, first grate the zest of an orange 1 and then extract its juice 2. In a small bowl, place the raisins and add the orange juice 3. Let them soak until ready to use.

Sift the flour 4, baking powder 5, and baking soda 6, and set aside.

In a bowl, crack the eggs, add the previously taken orange zest 7, and start working with electric whisks. You can also perform these operations with a stand mixer. Add the sugar 8 and whip for 10-15 minutes. When the mixture is well puffed, lower the speed of the whisks and pour in the vegetable oil in a stream 9.

Do the same for the milk 10. Incorporate the sifted ingredients a couple of tablespoons at a time 11. Chop the dried fruit with a knife 12.

Drain the raisins and dust them with flour 13. Add the dried fruit and raisins to the batter 14. Mix gently from bottom to top to avoid deflating the batter 15.

Pour it into a 9.5-inch diameter mold 16, previously buttered and floured. Bake in a static oven, preheated, at 350°F for 50-60 minutes 17. Let it cool and then unmold, flipping it onto a wire rack 18.

Now, focus on preparing the caramel. In a saucepan, place the sugar 19 and cook over medium heat. When it has melted and reached the typical caramel color, add the butter 20, salt 21, and stir.

Once the butter is melted 22, lower the heat, add the hot cream 23, and stir carefully 24. Turn off the heat and transfer the caramel to a heat-resistant bowl.

Add the chopped dried fruit to the caramel 25, stir 26, and let it cool to room temperature. Pour it over the Bundt cake 27. Your dried fruit and caramel Bundt cake is ready to be enjoyed.

Storage

The dried fruit and caramel Bundt cake keeps perfectly for 4-5 days in an airtight container or under a glass dome, maintaining its softness and fragrance.

Tip

Handle the caramel with great care because it is scorching. When adding other liquids, like cream, it may splatter or try to escape if you don't keep the flame low. When pouring the caramel, place a container under the wire rack to catch any drippings. You can vary the mix of dried fruit using your favorites or what you have on hand. Have fun varying by using, for instance, macadamia nuts, pecans, or cashews.

For the translation of some texts, artificial intelligence tools may have been used.