This cake is perfect for any Sunday family dinner. Although usually made during the Holiday season no one is going to complain if they have a bite or two in the off season. The addition of the apple makes this bundt cake a bit better than the others. Unless you’re a weirdo who’s into dry bundt cakes.
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The combination of nuts and dried fruits I use in this recipe works very well to create a balanced flavor and texture. It received five star rating across the board with all the testers who got to sample it.
Traditional Croatian recipe (the way grandma used to make it) has raisins (but who really likes raisins? Zvonimir raises hand, alone.) and arancini. Arancini denominates two different foods, one is what you easily find when you Google it, the other one is what I actually mean here. A dried orange peel covered in sugar, traditional Croatian dessert from the coastal region. Why can’t they just pick an original name? Sigh…
As fun as it would be to rant about language and baking history, you’re here to get your hands dusted into sweet, sweet…
Tools you need
- Bundt cake pan because you’re making a bundt cake and, well, that’s what you make bundt cakes in 🙂
- Measuring spoons to, you know, measure things with them
- Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
- Peeler to peel the apple
- Grater because it’s one letter away from being great, and you also need it to grate the apple
- Spatula makes mixing things into other things easier
- Electric mixer. Mixing is great and all, but doing it by hand can get exhausting. Sometimes you can outsource that work to a family member. Other times you need a bit more power.
- Kitchen mittens. Things get hot in the oven. ‘Nuff said.
Servings: 6 people
- 2 tablespoons rum
- 50 g dried cranberries
- 50 g thinly sliced almonds
- 50 g coarsely cut walnuts
- 1 peeled, grated apple
- 150 g brown sugar
- 1 package (9 g) vanilla sugar
- 110 g all purpose flour (unbleached)
- 50 g cornstarch
- 1 package (14 g) baking powder
- 90 g melted unsalted butter
- 3 large eggs
- powdered sugar for coating
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- Preheat the oven to 170 °C (340 °F)
- Soak dried cranberries in rum until soft
- Mix flour and cornstarch with baking flour and spices (nutmeg, ginger, cinnamon and cloves)
- In a separate bowl mix eggs with both sugars until foamy
- Into eggs and sugar mixture mix in with spatula
- Dried cranberries with rum
- Flower mixture and melted butter at the end
- Mix well until compact
- Oil or butter bundt pan and dust with flour
- Bake for 45 min until golden brown. Pro tip: pick with a toothpick and if nothing sticks, you’re golden.
- Leave the cake in the pan until it cools
- Take the cake out of the bundt pan and dust it with powdered sugar
If you’re the adventure type who likes to stray from a beaten path, test it with any other nuts or dried fruit as you desire or have available in your pantry. Let me know in the comments which combinations worked well for you and share this on social media.