Molly’s Sweet and Spicy Tzimmes Cake
Total TimePrep: 35 min. Bake: 45 min. + cooling
I prepared this cake 10/25/13 for the first time! I used orange juice instead of the white wine and I used 1 Tbsp. GROUND NAVEL ORANGE instead of the grated orange peel! I've been doing that with a # of recipes calling for grated orange peel. TO ME: I've found that the orange flavor comes through better than using grated orange peel! I did keep the dry ingredients: sugar, flour, spices, baking soda, baking powder, salt, the same! I DID use: a total 1/2 cup combination of candied fruit and regular raisins with 1/8 cup all-purpose flour to prevent the mixture from sinking to bottom of cake! I used a 5 oz. package of Craisins, too & kept the sweet potatoes and shredded carrots as is: I'd bought canned cut yams in syrup, drained the potatoes and used a potato masher! That worked for me! I also baked cake for 45 minutes at 350o F. Molly, I thank you so much for sharing this recipe! I also have a Jewish heritage-my late father was Jewish. My youngest sister & her family observe the Jewish holidays (Pesach, Rosh Hashanah & Hanukkah) & my mother & I attend the get-togethers! I like having the best of both worlds! I'm looking forward to taking my cake to share at our congregation (we meet Sundays)!