Tzimmes Cake

Ann Brandt
Recipe by
Ann Brandt

We eat honey and other sweet foods on Rosh HaShanah to usher in a sweet New Year. Ann Brandt of Congregation Ner Tamid in Henderson, NV, uses this recipe to turn the ever-popular side dish of tzimmes into a rich, flavorful cake. 

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
3/4 cup honey
4 eggs, separated
1 1/2 cups shredded sweet potatoes
1 cup shredded carrots
1/2 cup chopped walnuts
3/4 cup snipped prunes
1/3 cup hot water
  1. Preheat oven to 350°F. Grease and flour a bundt (tube) pan and set aside.
  2. Combine flour, baking  powder, baking soda, cinnamon, and salt. Set aside.
  3. Beat sugar and oil. Add honey. Add egg yolks one at a time. Mix in potatoes, carrots, nuts and prunes. Alternately beat in dry ingredients and hot water.
  4. In a separate bowl, beat the egg whites until they form stiff peaks. Fold stiffly beaten egg whites in to the batter.
  5. Pour batter into cake pan. Bake at 350°F for 55-60 minutes, until a knife inserted into the cake comes out clean.
  6. Let cool completely, then remove from pan.