Ingredients
Units
Scale
- 1 cup water plus 1/2 cup orange juice
- 1 cup quick-cooking oats
- 1/2 cup unsalted butter - softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 4 tbs. rum
- 1 tsp. vanilla
- 1 3/4 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 tbs. grated orange rind
- 1/2 cup walnuts
- 1/2 cup raisins
- 1/2 cup pitted dates
- 1/2 cup dried apricots
- 6 - 10 maraschino cherries - rinsed and patted dry
- 1/2 cup chocolate chips
- Powdered sugar - for dusting
Instructions
- Preheat Oven 350 degrees F.
- Combine the dried fruit, nuts, orange rind, rinsed maraschino cherries and chocolate chips in a food processor and give a few good chops.
- Bring the orange juice and water mixture to a gentle boil and pour over the oats and set aside.
- Cream the butter and the sugar until light. Beat in the eggs, vanilla and rum.
- Sift together the flour, baking powder, baking soda, salt and cinnamon and add to the batter alternately with the oats.
- Stir in the dried fruits, nuts and chips into the batter.
- Generously butter the bundt pan.
- Place the batter into the bundt pan.
- Bake 35 – 40 minutes or until the toothpick test comes out clean.
- Let the cake rest on a cooling rack 10 – 15 before removing from the pan.
- Dust with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1
