Tzimmes Cake

Adapted and inspired by a recipe which appeared in the NY Times

Ingredients:

• 1 2/3 cups flour
• 1-teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ cup canola oil
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1/4-cup honey
• 2 eggs
• 1 cup mashed sweet potatoes – ok to use canned
• ½ cup orange juice, and rind of orange
• 2-teaspoons vanilla extract
• 1 cup grated carrots
• 8 ounces of chopped walnuts (optional on Rosh Hashanah)
• ½ cup each chopped dried prunes, chopped dried apricots
• ½ cup raisins – macerated for about an hour in orange juice or orange liqueur (You can use some of the orange juice for this)
• 1-cup confectioner’s sugar

Preparation: 

Preheat the oven to 350

Oil and flour a 10” Bundt pan or use a 9x13-baking pan. Shake out excess flour

In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg

In a second bowl mix oil, sugar, honey, eggs, sweet potatoes, orange juice and rind and vanilla. Add this to dry mixture, mixing just until combined. Fold in carrots, walnuts if using, prunes, apricots, and raisins. Pour the batter into prepared pan.

Bake for about 50 minutes, or until a pick inserted into the center comes out clean. Cool for 10 minutes, Cool, remove from pan, and sprinkle with confectioner’s sugar.

If freezing, bring cake to room temperature and then sprinkle with sugar.

If not using walnuts, try ½ cup crunched pumpkin seeds.