Orange Raisin Bundt Cake

A tender orange bundt cake made with fresh orange juice, orange zest, and raisins folded through the batter.

Ingredients

• 3 eggs
• 170 g sugar
• 200 ml oil
• 300 g flour
• 10 g baking powder
• 1 tablespoon vanilla powder (10 g)
• 1 cup fresh orange juice (200 ml)
• Zest of 1 orange
• 100 g raisins

Jasmine’s tips

• Bring the eggs and other refrigerated ingredients to room temperature.
• Zest the orange before juicing it.
• If the raisins are very dry, soak them in warm water for 30 minutes, then drain well.
• The cake is ready when a toothpick inserted in the center comes out clean.

Method

1. Whisk the eggs and sugar together for 3–4 minutes, until light and fluffy.
2. Add the oil, fresh orange juice, and orange zest. Whisk for 2 minutes.
3. Gradually add the flour, baking powder, and vanilla powder. Fold in the raisins with a spatula.
4. Grease the pan well and pour in the batter. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe.
5. Bake for about 45 minutes. Do not open the oven during the first 30 minutes. Begin checking at 45 minutes; baking time may vary by oven.

Step-by-step photos

---

Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.