This delicious cake makes a classy dessert, pleasing to the eye and the palate. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

For the Cake

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 10-inch tube pan (the type with a non-removable bottom), line the bottom with parchment paper, and spray with oil spray.

3. In a large bowl, combine dry ingredients. Stir in oil, eggs, syrup, and vanilla extract. Add fruits and nuts until well combined. Spoon batter into the prepared pan, smoothing the top.

4. Bake 1 hour or until skewer inserted comes out moist, but clean. Run knife around edge of pan and center of tube to loosen cake. Invert onto a rack and remove the parchment. Carefully turn topside up to cool completely.

For the Glaze

1. In a medium saucepan, combine syrup and cornstarch, and bring to a boil over medium heat, stirring frequently, until mixture thickens slightly.

2. Remove from heat; stir in vanilla extract.

3. Set aside 3/4 cup of glaze; set aside to cool to room temperature.

4. Stir walnuts into remaining glaze; allow to cool.

5. Spoon glaze with walnuts over the top of the cooled cake, letting glaze drizzle down the sides. When serving, spoon reserved glaze over each slice.

Notes:

Toast walnuts on baking sheet at 350 degrees Fahrenheit for six to eight minutes.