Fruit and Nut Bundt Spice Cake

0
Average: 0 (0 votes)
(0 votes)
Fruit and Nut Bundt Spice Cake
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
452
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories452 kcal(22 %)
Protein7.1 g(7 %)
Fat23.5 g(20 %)
Carbohydrates53 g(35 %)
Author of this recipe:

Ingredients

for
18
For the cake
120 grams
mixed Nuts (such as cashews, walnuts, pine nuts, hazelnuts)
100 grams
100 grams
dried Fig
100 grams
dried Apricots
250 grams
soft Butter
250 grams
1 teaspoon
teaspoon
teaspoon
teaspoon
teaspoon
2 packets
1 pinch
1
organic Orange (zested and juiced)
1
organic Lemon (zested and juiced)
4
400 grams
1 packet
100 grams
50 milliliters
For the topping
2 packages
75 grams

Preparation steps

1.

For the cake, chop nuts and chocolate with a large knife. Finely dice figs and apricots. Set aside some nuts and apricots for garnish. Mix remaining nuts and apricots with chocolate and figs.

2.

Mix butter, sugar, cinnamon, cloves, ginger, coriander, anise, bourbon-vanilla sugar, salt and lemon and orange zest and juice. Add eggs one at a time to butter mixture, stirring at least 2 minutes after each addition. Mix flour, baking powder and cornstarch, sift over batter, fold in with a whisk and stir briefly. Fold nut mixture into batter.

3.

Generously grease a bundt cake pan 22-24 cm diameter (approximately 8 1/2 to 9 1/2 inches diameter) and dust with flour. Evenly spread batter in prepared pan and bake in oven preheated to 175°C (gas mark 3)(approxiamtely 350°F) for 60-70 minutes. Let cake cool in pan for about 5 minutes. Invert pan to remove cake to a wire rack to cool completely. 

4.

Melt chocolate frosting over a hot-water bath according to package instructions. Cut white chocolate into pieces and melt over a hot-water bath. Drizzle chocolate frosting over cake. Drizzle white chocolate over chocolate frosting. Sprinkle cake with nuts and apricots to serve.