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
- 1 cup sugar
- 1/2 cup canola oil
- 2 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 peel
- 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
- 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 peel, 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. Yield: 12 servings.
Originally published as Molly's Sweet & Spicy Tzimmes Cake in Taste of Home November 2013
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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