Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
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!
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!
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.
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.
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.
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.
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!