Molly's Sweet and Spicy Tzimmes Cake

From: Molly Haendler, Philadelphia, from Taste of Home, a spicy harvest cake for Rosh Hashana

Another from my friend Ann:

"Non-dairy, first made it today, and YUMMY!!!!! Probably even better with your home-ground wheat berries. :-) I'd love to know how it tastes with wine, but not enough to risk a whole cake that I KNOW I'll love with orange juice."

1 cup sugar, half organic
1/ 2 cup canola oil
2 eggs
1 cup mashed sweet potatoes
1/ 4 cup (white wine or) orange juice
1 Tbsp lemon juice
1 tsp vanilla extract

1-2/3 cups flour, 1/3 cup whole wheat, plus 1-3 Tbsp wheat germ
3 tsp grated orange peel
1 tsp baking soda
1/ 2 tsp baking powder
1/ 2 tsp salt
1/ 2 tsp ground ginger
1/ 4 tsp 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 deg F. Grease and flour a 10-inch Bundt pan.
In a large bowl, beat sugar and oil until blended.
Add eggs, one at a time, beating well after each addition.
Stir (beat) in sweet potatoes, (wine) orange juice, lemon juice and vanilla.
In another bowl, whisk flour, orange peel, baking soda, baking powder, salt and spices; gradually stir 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 cool on wire rack.

12 servings, 300 calories each, every one worth it!

Created 3 September 2017