Bundt Cake

  • 500 grams (4 cups) flour
  • 130 milliliters (1/2 cup) warm milk
  • 150 grams (3/4 cup) sugar
  • 250 grams (1 cup) butter at room temperature
  • 150 grams (1 cup) candied fruits
  • 100 grams (3/4 cup) nuts
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • 1 teaspoon instant dry yeast

Soaking Syrup

  • 100 grams (1/2 cup) sugar
  • 100 milliliters (1/2 cup) water
  • juice of 1 orange
  • 1 tablespoon rum


  • Mixing Bowl

    Use a large, sturdy mixing bowl to ensure you have enough room to mix all ingredients thoroughly without making a mess.

  • Electric Mixer

    An electric mixer will save you time and effort, making it easier to beat the butter and sugar to the perfect fluffy consistency.

  • Baking Tin

    A well-greased Bundt pan ensures your cake releases effortlessly. Consider using a silicone brush to get into all the nooks and crannies.

  • Toothpick or Cake Tester

    A simple piece of equipment to check the doneness of your cake. Insert it into the center; if it comes out clean, your cake is ready!

  • Saucepan

    For making the soaking syrup. A small, heavy-bottomed saucepan works best to evenly dissolve the sugar without burning it.


Step 1

1. Preheat your oven to 356°F (180°C). Grease a bundt cake tin with butter and dust it with flour.

Step 2

2. In a large bowl, beat the butter and sugar together until light and fluffy, about 5-7 minutes. Make sure the butter is at room temperature for easy mixing.

Step 3

3. Add the eggs one at a time, beating well after each addition until smooth.

Step 4

4. Add the instant dry yeast, vanilla extract, warm milk, and orange zest. Mix again until fully incorporated. Warm milk should be slightly warmer than room temperature but not hot.

Step 5

5. Gradually add the flour, followed by the candied fruits and chopped nuts. Knead the mixture until the dough is smooth, which should take about 5-7 minutes. You can use either a stand mixer or knead by hand.

Step 6

6. Cover the dough with plastic wrap and let it rise in a warm place for 1-1.5 hours or until it doubles in size.

Step 7

7. Pour the dough into the prepared bundt cake tin and level the top.

Step 8

8. Bake in the preheated oven for 45-60 minutes. Check for doneness by inserting a toothpick into the cake; if it comes out clean, the cake is done. If the top begins to brown too quickly, cover it with aluminum foil. Baking time may vary depending on your oven, so keep an eye on the cake.

Step 9

9. Remove the cake from the oven and let it cool in the tin for about 10 minutes.

Step 10

10. While the cake is cooling, prepare the soaking syrup. In a small saucepan, combine the sugar, orange juice, and water. Heat until the sugar is completely dissolved. Then, remove from heat and stir in the rum.

Step 11

11. Using a toothpick, poke several holes into the cake. Pour half of the syrup over the cake, allowing it to soak in. After 20 minutes, pour the remaining syrup over the cake.

Step 12

12. Let the cake fully cool before garnishing. Dust with powdered sugar or add any other garnishes you prefer. Adding some fresh orange zest on top can add a zesty touch.


When it comes to serving this show-stopping Bundt cake, the possibilities are endless! 🥳

Dress it up: Dust it with a generous amount of powdered sugar for a simple yet elegant finish. Add some freshly grated orange zest on top for a zesty pop. 🍊

Serve with sides: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Feeling fancy? Drizzle some caramel or chocolate sauce over your slice. 🍨🍫

Perfect for any occasion: Serve it at a brunch gathering, afternoon tea, or even as a delightful dessert for your dinner party. Your guests will be begging for the recipe! 🍽️🤩


Gluten-Free Version: Swap out the all-purpose flour with a high-quality gluten-free flour blend. Make sure to check that your candied fruits and nuts are also gluten-free to keep everything safe and delicious. 🌾🚫

Vegan Twist: Replace the butter with a vegan butter substitute and use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) instead of regular eggs. Opt for a plant-based milk and ensure your sugar is vegan-friendly. 🌱🌟


  • How do I know when my Bundt cake is done?

    Insert a toothpick or cake tester into the center of the cake. If it comes out clean, your cake is ready! If not, give it a few more minutes and check again.

  • Can I make this recipe without an electric mixer?

    Yes, you can mix by hand using a whisk or a sturdy spoon. Just be prepared for a bit of an arm workout to get the butter and sugar to the right consistency.

  • What if my cake is browning too quickly?

    If you notice your cake browning too fast, cover it loosely with aluminum foil to prevent burning while it continues to bake.

  • How can I prevent my cake from sticking to the pan?

    Ensure your Bundt pan is well-greased and floured. Using a silicone brush can help reach all areas, or consider using a non-stick baking spray designed for cakes.

  • How long can I store the Bundt cake?

    Your Bundt cake can be stored at room temperature for up to three days, or refrigerated for up to a week. Just make sure it's covered well to keep it from drying out.

  • Can I freeze portions of the cake for later?

    Absolutely! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. This way, you'll have a delicious treat ready whenever the craving strikes. Thaw at room temperature before serving.

Nutrition facts

Winter bundt cake
Recipe Yield:1 bundt cake
Calories:This bundt cake has approximately 3700 to 4000 calories in total.
Calories (Min - Max):3700 - 4000
Total Fat:200g
Saturated Fat:100g
Total Carbohydrate:450g
Total Sugars:250g