Recipes

Walnut Citrus Bundt Cake

Desserts, Walnuts

Yield: 12 Servings
Prep Time: 30 Mins.
Cook Time: 60 Mins.
For a Fresh Twist: For best results, use a non-stick 10-cup cast aluminum Bundt pan.

Ingredients

1 cup orange or lemon marmalade, divided
1 ½ cup chopped Fisher® Walnut Halves & Pieces, toasted, divided
¾ pound unsalted butter, sliced, at room temperature
2 ¼ cups sugar
2 tablespoons lemon zest
3 cups cake flour
1 ½ teaspoon baking powder
½ teaspoon kosher salt
3 ounces whole milk
4 large eggs, plus 2 egg yolks
2 teaspoons vanilla

Directions

Preheat the oven to 350°F. Generously grease a Bundt pan with non-stick spray with flour. In a medium bowl, stir together ¾ cup marmalade with ¾ cup of the nuts. Set aside.
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.
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 has blended. 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 over mix. Spoon about two thirds of the batter into the Bundt pan. Make a “ring” in the middle of the batter using the back of a spoon or a spatula and spoon about three quarters of the walnut marmalade mix in a ring in the middle of the batter. Gently spoon the remaining batter over the top of the marmalade so it’s hidden in the center. Place the pan in the center of the oven and bake for 50-55 minutes or until a toothpick inserted in the middle emerges clean. Remove from the oven.
Serve the cake: After the cake has had about 30 minutes to cool, unmold onto a serving platter and top with the remaining marmalade and walnuts.