Dried fruit and caramel Bundt cake

To prepare the dried fruit and caramel Bundt cake, first grate the zest of an orange 1 and then extract its juice 2. In a small bowl, place the raisins and add the orange juice 3. Let them soak until ready to use.

Sift the flour 4, baking powder 5, and baking soda 6, and set aside.

In a bowl, crack the eggs, add the previously taken orange zest 7, and start working with electric whisks. You can also perform these operations with a stand mixer. Add the sugar 8 and whip for 10-15 minutes. When the mixture is well puffed, lower the speed of the whisks and pour in the vegetable oil in a stream 9.

Do the same for the milk 10. Incorporate the sifted ingredients a couple of tablespoons at a time 11. Chop the dried fruit with a knife 12.

Drain the raisins and dust them with flour 13. Add the dried fruit and raisins to the batter 14. Mix gently from bottom to top to avoid deflating the batter 15.

Pour it into a 9.5-inch diameter mold 16, previously buttered and floured. Bake in a static oven, preheated, at 350°F for 50-60 minutes 17. Let it cool and then unmold, flipping it onto a wire rack 18.

Now, focus on preparing the caramel. In a saucepan, place the sugar 19 and cook over medium heat. When it has melted and reached the typical caramel color, add the butter 20, salt 21, and stir.

Once the butter is melted 22, lower the heat, add the hot cream 23, and stir carefully 24. Turn off the heat and transfer the caramel to a heat-resistant bowl.

Add the chopped dried fruit to the caramel 25, stir 26, and let it cool to room temperature. Pour it over the Bundt cake 27. Your dried fruit and caramel Bundt cake is ready to be enjoyed.