Walnut, Currant, and Candied Orange Peel Cake

Ingredients

• 1 cup Unsalted butter, softened (226g)
• 1.5 cups Granulated sugar (300g)
• 3 whole eggs Large eggs (Room temperature)
• 2.5 cups All-purpose flour (300g)
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Whole milk (240ml, room temperature)
• 1 teaspoon Vanilla extract
• 1 cup Walnut meats, chopped (Original recipe calls for ½ cup; 1 cup provides a more substantial nut flavor and texture for a modern cake.)
• 0.5 cup Currants (Original recipe calls for ⅓ cup; ½ cup provides a better fruit distribution.)
• 0.25 cup Candied orange peel, finely diced (Original recipe calls for 2 tablespoons; ¼ cup provides more citrus flavor.)
• 2 whites Large egg whites (Room temperature)
• 2 cups Powdered sugar (240g, for frosting)
• 3 tablespoons Milk or water (Adjust as needed for desired consistency)
• 0.5 teaspoon Vanilla extract (For frosting)

Instructions

1. 1Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) angel food cake pan (tube pan). Ensure the pan is thoroughly coated to prevent sticking.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. Chop the walnut meats and finely dice the candied orange peel, if not already done. Combine the chopped walnuts, currants, and diced orange peel in a small bowl.
3. 3In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
4. 4Add the 3 whole large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. 5With the mixer on low speed, gradually add the dry ingredient mixture (flour, baking powder, salt) to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Stir in the vanilla extract.
6. 6Gently fold the chopped walnuts, currants, and diced candied orange peel into the cake batter using a rubber spatula until evenly distributed.
7. 7In a separate clean bowl, using an electric mixer with clean beaters, whip the 2 large egg whites on medium-high speed until stiff peaks form. Gently fold the whipped egg whites into the cake batter in two additions, being careful not to deflate the mixture. This will lighten the batter for baking in the angel food pan.
8. 8Pour the batter evenly into the prepared angel food cake pan. Bake in the preheated oven for one and one-quarter hours (75 minutes), or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
9. 9Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Then, invert the cake onto the wire rack and carefully remove the pan. Allow the cake to cool completely, about 30 minutes to 1 hour, before frosting.
10. 10While the cake cools, prepare the Ornamental Frosting. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk or water, and ½ teaspoon of vanilla extract until smooth and pourable. If the frosting is too thick, add more liquid a teaspoon at a time until desired consistency is reached. If too thin, add more powdered sugar.
11. 11Once the cake is completely cool, pour or drizzle the Ornamental Frosting over the top, allowing it to drip down the sides. Let the frosting set for about 15-20 minutes before serving.