Mini Walnut Citrus Bundt Cakes

Mini Walnut Citrus Bundt Cakes
  • Yield: 15 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 15 Mins.
  • For a Fresh Twist: For best results, use a non-stick 10-cup cast aluminum Bundt pan.
    Yield and cook time will vary from 15 to 24 cakes, baking for 15-20 minutes depending on the size of the cake pan indentations.


  • Cakes
  • 1 1/2 cup chopped Fisher® Walnut Halves & Pieces, toasted, divided
  • 3/4 pound unsalted butter, sliced, at room temperature
  • 2 1/4 cups sugar
  • 2 tablespoons lemon zest
  • 3 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 ounces whole milk
  • 4 large eggs, plus 2 egg yolks
  • 2 teaspoons vanilla
  • Garnish: Citrus Glaze
  • 1/2 cup orange marmalade
  • 2 tablespoons lemon juice
  • 1 3/4 cup powdered sugar
  • 1/2 cup pomegranate arils
  • 1 blood orange
  • Garnish: Chocolate Glaze
  • 8 ounces chopped bittersweet chocolate
  • 3/4 cup heavy cream
  • 1 tablespoon corn syrup
  • 1 orange, zest from
  • 1/2 pint raspberries - for food safety, gently rub produce under cold running water
  • Garnish: Dark Chocolate and White Chocolate Glaze
  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream


  1. Preheat the oven to 350°F. Generously grease mini Bundt pans with nonstick baking spray and coat with flour. 
  2. Make the batter: In the bowl of the mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, 8 to 10 minutes. Add the lemon zest. Meanwhile, in a medium bowl, combine the flour, baking powder and salt. In another medium bowl, whisk together the milk, eggs and vanilla. 
  3. Finish the batter and bake: Add a third of the flour mixture to the butter and blend on medium-low speed until the flour is well mixed. Scrape down the bowl and add half of the milk mixture. Continue mixing on low speed until the milk is incorporated. Scrape down the bowl. Add another third of the flour and mix only until combined. Add the remaining milk, beat until a batter forms and scrape the bowl and beaters well, being sure to remove any butter from the beaters or paddle. Blend in the remaining flour. Do not overmix. Divide the batter evenly among the Bundt pan cups. Sprinkle 1 cup of walnuts evenly over the cakes. Place the pan in the center of the oven and bake for 15 to 20 minutes, depending on the size of the pan. Begin testing with a toothpick inserted into the thickest part of the cake 5 minutes before recommended baking time. The toothpick should come out clean. Remove from the oven. Let cool for 10 minutes before removing from pans. 
  4. Garnish: Choose one or more of the following garnishes for your cakes.
    A) Chocolate Glaze (Makes 1 1/2 cups): Place 8 ounces chopped bittersweet chocolate in a microwave-safe bowl. Stir in 3/4 cup heavy cream and 1 tablespoon corn syrup. Microwave on HIGH for 30 seconds. Stir and continue microwaving 15 seconds at a time until chocolate is melted. Dip the tops of the cakes into the glaze, invert onto a cooling rack and sprinkle with strips of zest from 1 orange and half a pint of raspberries and remaining 1/2 cup of chopped walnuts.
    B) Citrus Glaze (Makes 1 generous cup): Combine 1/2 cup orange marmalade and 2 tablespoons lemon juice in a medium bowl. Whisk in 1 3/4 cups powdered sugar, about 1/4 cup at a time, until mixture has a thick consistency. Drizzle glaze over the cakes and top with 1/2 cup pomegranate arils, thin blood orange slices and remaining 1/2 cup walnuts. Note: For a smoother glaze, strain the powdered sugar mixture before using.
    C) Dark Chocolate and White Chocolate Glaze: Prepare the chocolate glaze as instructed above. Combine 1/2 cup white chocolate chips with 2 tablespoons heavy cream in a microwave-safe dish. Microwave on HIGH for 30 seconds and stir until chocolate is melted. Drizzle over chocolate glazed cakes and top with remaining 1/2 cup chopped walnuts.

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