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Molly’s Sweet and Spicy Tzimmes Cake

My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashana or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania
  • Total Time
    Prep: 35 min. Bake: 45 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup mashed sweet potatoes
  • 1/4 cup white wine or orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 3 teaspoons grated orange zest
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 large tart apple, peeled and chopped
  • 1 cup dried cranberries
  • 1 cup shredded carrots
  • 1/2 cup golden raisins

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, beat sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes, wine, lemon juice and vanilla.
  • In another bowl, whisk flour, orange zest, baking soda, baking powder, salt and spices; gradually beat into sweet potato mixture. Gently fold in apple, cranberries, carrots and raisins.
  • Transfer batter to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts
1 slice: 309 calories, 10g fat (1g saturated fat), 35mg cholesterol, 247mg sodium, 51g carbohydrate (31g sugars, 2g fiber), 4g protein.

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