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Walnut Crown Cake--Bubka




Source of Recipe


Internet


List of Ingredients




Softened butter and flour, for the pan
2 1/4 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
5 large eggs, separated, at room temperature
1 1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
Grated zest of 1 lemon
2/3 cup milk
1/2 cup coarsely chopped walnuts
1/2 cup raisins, preferably golden raisins

Rum Glaze
2 cups confectioner's sugar, sifted
1 tablespoon dark rum, or more if needed
1 tablespoon fresh lemon juice


Recipe



To make the cake: Position a rack in the center of the oven and preheat to 350°F. Using a pastry brush, butter the inside of a 10-inch Gugelhupf mold or fluted cake pan. Coat with flour and tap out the excess.

Sift the flour, baking powder, and salt together and set aside. Beat the egg yolks, sugar, oil, vanilla, and lemon zest in a medium bowl with a hand-held electric mixer on high speed until well combined. Beat in half of the milk, then half of the flour; repeat with the remaining milk and flour.

In a medium bowl, using clean beaters, beat the egg whites just until they form soft peaks. Stir about one-fourth of the whites into the batter, then fold in the remaining whites.

Combine the walnuts and raisins. Spread about one-third of the batter in the pan. Sprinkle with half of the walnut mixture, leaving about 1/2 inch of batter visible around the edges of the pan (if the walnuts and raisins touch the edge of the pan, they could burn during baking). Cover with half of the batter, then sprinkle with the remaining walnut mixture. Spread with the remaining batter.

Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a wire cake rack for 10 minutes. Turn out onto the rack and cool completely.

To make the glaze: In a medium bowl, whisk the confectioners' sugar, rum, and lemon juice until it is the consistency of heavy cream, adding more rum if needed. Place the cake on a wire rack set over a jelly roll pan. Slowly pour the glaze over the cake to coat it completely, using a metal spatula to help spread and coax the glaze.

Let stand until the glaze sets.

Make-Ahead The cake can be made up to 1 day ahead, covered with plastic wrap and stored at room temperature.