Caribbean Christmas Ring
Submitted by d.a.shope
Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.
YIELD
1 cakePREP
15 minCOOK
20 minREADY
35 minThis isn’t your grandma’s fruitcake, and that’s a good thing.
A walnut-crusted Bundt cake loaded with ripe banana and spiked with orange liqueur, it bakes up in the microwave in about 15 minutes flat.
The whole wheat flour gives it a nutty depth, and the orange juice glaze drizzled over top makes it sparkle on any holiday table.
It’s the kind of cake that disappears fast and leaves people asking for the recipe.
Kitchen Tips
- Use a very ripe banana for the best sweetness and moisture. If it’s got brown spots, you’re in business.
- Press the chopped walnuts firmly into the greased pan so they stick and form a gorgeous crust when you flip the cake out.
- Let the cake stand the full 15 minutes before turning out. Patience here means the cake releases cleanly instead of in pieces.
- If you don’t have orange liqueur, use 2 tablespoons of fresh orange juice plus a half teaspoon of orange zest.
Ingredients
Directions
Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with ½ cup of the chopped walnuts to coat evenly.
Sift flours, baking powder and baking soda; set aside.
Cream butter and sugar until fluffy; beat in eggs, one at a time.
Stir sour cream or yogurt, banana and liqueur into egg mixture.
Combine flour mixture with banana-egg mixture; stir in remaining walnuts.
Spoon into prepared pan.
Place on top of a microwave-proof bowl in center of microwave.
Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice.
Let cake stand 15 minues. Turn out onto serving place.
Let cool.
Mix sifted confectioners’ sugar and orange juice until smooth.
Pour glaze evenly over cake and serve.
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