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Orange Nut Bundt Cake (D/P, TNT)
Source: My mother, Sylvia Segall
Serves: 12 to 16

1 cup butter or margarine
2 cups sugar
3 eggs
2 cups flour plus 1 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup orange juice
2 teaspoons vanilla
3/4 cup chocolate syrup (add 1/2 teaspoon vanilla)
Maraschino cherries, drained
Walnuts, halved

Have all ingredients at room temperature.

Cream butter and sugar thoroughly. Add eggs; beat well after each addition.

Sift all dry ingredients 2 times. Alternate juice and vanilla and flour mixture.

Prepare greased (or sprayed) Bundt pan; alternately place drained cherries and nuts in each groove of the pan.

Put 2/3 of batter into pan. Add syrup and vanilla to remaining batter. Pour the chocolate mixture over the top of cake and marble it with a knife.

Bake at 350°F for 45 minutes. Cover pan with aluminum foil loosely. Bake additional 15 to 20 minutes. Test to see if done. Let cool for at least 20 minutes before removing from pan.

Poster's Notes:
Here is my mother's recipe for a bundt cake. She names it Neil's Bundt cake since my brother Neil always asks her to make it when he visits and when she goes to visit him. As a child it was the only thing he ever asked her to make. It really is a very good cake. I think the original recipe called for milk and butter but she always used orange juice and margarine so it would be pareve.

Posted by Marcia Goldberg, Z"L

Nutritional Info Per Serving: N/A