Raspberry Blood Orange Bundt Cake

Serves 1 large bundt cake or 8 mini bundt cakes


3 medium blood oranges, ends trimmed and chopped

1 cup frozen raspberries

1 cup butter, room temperature

1 scant cup cane sugar

3 eggs

2 ½ cups flour

¼ teaspoon salt

¼ teaspoon baking soda

½ baking powder


  1. Preheat oven to 325 and grease large bundt pan or 8 mini bundt pans.
  2. Whirl blood oranges in food processor until smooth, but not pureed.
  3. Beat together butter and sugar until fluffy and then add eggs one at a time.
  4. Add the 1 1/2 cups of blood orange mixture and 1 cup of frozen raspberries.
  5. Finally, incorporate the flour, salt, baking soda, and baking powder.
  6. Pour into pan(s) and cook mini’s for 35 minutes or large for 60 minutes
  7. Allow to cool slightly before removing from pans.


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