Fruity Cake Tops Off Hanukkah Feast

Looking for a festive dessert to end your last night of Hanukkah? Try this deliciously fluffy, moist and fruity spiced Bundt cake! Made with the perfect blend of spices, fresh raspberries and orange zest, this cake tastes as festive as it looks. Guests will be raving about this cake for years!

Spiced berry Star of David Bundt cake

Not only is this cake a stunning addition to your dessert table (or dare we say as a dinner centerpiece), it's made with no solid shortening! Unlike many Bundt cake recipes, this one uses a mix of butter, applesauce and oil, so you get a lighter and more moist end result. We don't know about you, but after eating fried latkes and brisket for eight days, we could use a little lightening up!

Spiced berry Star of David Bundt cake

Recipe inspired by Williams-Sonoma

Spiced berry Star of David Bundt cake

Serves about 8


For the cake

  • 2-3/4 cups flour (we used bread flour)
  • 1-1/4 teaspoons baking powder
  • Dash of salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup honey
  • 1/2 cup butter (1 stick), softened
  • 1/4 cup oil
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 1 teaspoon cardamom
  • Zest from 1 orange
  • 1 cup fresh raspberries
  • 2/3 cup water

For the glaze: 

  • 1 tablespoon unsalted butter
  • 1 cup powdered sugar, sifted
  • 1 orange, zested and juiced


  1. Position an oven rack to the lower third portion of the oven. Preheat oven to 325 degrees F. Lightly grease a Star of David Bundt pan and sprinkle with flour.
  2. In a large mixing bowl, whisk the eggs and vanilla together until fully combined. Add in the butter, applesauce, oil and honey. Using an electric hand mixer, beat the mixture until fully combined and creamy.
  3. Meanwhile, in another bowl, mix together the flour, baking powder and spices. Gradually add the flour mixture to the egg mixture, alternating with the water and finishing with the flour. Stir until mixture is fully combined. Gently fold in orange zest and raspberries.
  4. Pour batter into the prepared pan and smooth out the bottom. Place the Bundt cake into the oven and bake for about 50 to 55 minutes, or until golden brown. Let cake cool for about 10 minutes then pop out of the mold.
  5. While cake cools, heat butter in a microwavable safe dish until melted. Mix with powdered sugar, orange juice and orange zest. Drizzle over the top of the cake and serve immediately!

More festive Hanukkah recipes

Hanukkah recipes
A nontraditional Hanukkah menu
Hanukkah rugelach recipes


Recommended for you


Comments on "Spiced berry Star of David Bundt cake"

Jennifer Niskanen February 12, 2014 | 8:48 AM

Do you think this could be modified a bit to be a stawberry swirl cake by making a strawberry syrup in a saucepan with the berries and honey then swirling it into the batter? Is there a readon you don't cream together your butter and sugar, as I usually see in cake recipies?

Shannon December 07, 2012 | 8:11 AM

Wow, this really is a beautiful creation! It looks SO moist, too. I have a hard time finding recipes that look great but also taste great! This seems to do the trick and I will definitely be giving this a try. Thanks!

+ Add Comment

(required - not published)