Fuyu Bundt Cake
from Sunset Magazine, 1978
Preheat oven to 350 degrees.
Grease and flour bundt cake pan.
Blend 2 tsp baking soda into 3 cups chopped firm fuyus. Set aside.
In a large bowl, beat 1/2 cup butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp lemon juice and 2 tsp vanilla and beat until fluffy.
Stir in fuyu mixture.
Sift together 2 cups flour, 1 tsp baking powder, 1 tsp salt, 1 tsp ground cloves, 1 tsp cinnamon, 1/2 tsp ground nutmeg. Stir flour mixture into fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins. (I omit the walnuts.)
Pour into bundt pan. Bake for 55-60 minutes or until toothpick tests clean. Cool in pan 15 min. Turn out onto rack.
To add a bit of "pretty" to this plain cake I drizzle with icing. It tastes good either way. See recipe below.
Icing
1 cup powdered sugar
1-3 tsp milk or maple syrup
Whisk milk or syrup into sugar until smooth and drizzle consistency.
