Caribbean Christmas Ring

  • Yield: 20-24 servings
  • Prep: 20 mins
  • Cook: 20 mins


3tablespoons shortening
2-1/2cup finely chopped walnuts
1cup flour
1/2cup whole wheat flour
1teaspoon baking powder
1teaspoon baking soda
3/4cup softened butter
1-1/3cup sugar
3-- egg
1cup sour cream or plain nonfat yogurt
1-- ripe banana, mashed
2tablespoons orange liqueur (cointreau, triple sec)
Orange Sugar Glaze
1cup powdered sugar, sifted
2tablespoons orange juice


  1. Thoroughly grease a 10 to 12 cup microwave-safe bundt pan with shortening; sprinkle with ½ cup of the chopped walnuts to coat evenly. 

  2. Sift flours, baking powder and baking soda. 

  3. Cream butter and sugar until fluffy; beat in eggs, one at a time.  Stir sour cream or yogurt, banana and liqueur into egg mixture. 

  4. Fold flour mixture into banana-egg batter; stir in remaining walnuts.  Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. 

  5. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice.  Let cake stand 15 minutes. Turn out onto serving plate. Let cool.

  6. Mix sifted powdered sugar and orange juice until smooth.  Pour glaze evenly over cake and serve.

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 10
  • Fat 21g
  • Saturated Fat 7g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 170mg
  • Potassium 135mg
  • Carbohydrate 31g
  • Fiber 2g
  • Sugars 21g
  • Protein 5g
  • Trans Fat 0.5g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%