Carrot Sweet potato cake: AKA Tzimmes Cake

Source: What Jew want to eat

For cake:
Butter or oil to grease the pan
½ cup raisins
½ cup Amaretto or your favorite liquor
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
4 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
½ cup packed light brown sugar
½ cup granulated sugar
½ cup sour cream (can use dairy free)
¼ cup vegetable oil
½ cup orange juice
1 tsp. vanilla extract
½ cup cooked sweet potato (from one small sweet potato)
2 eggs, room temperature, whisked
1 cup shredded carrots (about 2 carrots)
½ cup walnuts or pecans, chopped, plus more for garnish
For glaze:
½ block (4 ounces) cream cheese, at room temperature (can use dairy free)
1 cup powdered sugar
1 tsp. vanilla extract
1 tsp. cinnamon
2-3 tbs. milk (can use dairy free)

Preheat oven to 350 degrees F. Lightly grease a 10 or 12-cup Bundt pan with butter or oil and set aside.
Combine raisins with Amaretto. Let marinate for 30 minutes, then drain and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt.
In a large bowl, whisk together brown sugar, granulated sugar, sour cream, oil, orange juice, and vanilla. Then mix in sweet potato. Then add in eggs one at a time. Mix until uniform and most of the lumps are out. Then stir in carrots, nuts and the amaretto-soaked raisins. Gradually add in flour mixture, stirring until just combined.
Pour batter into the Bundt pan and bake for about 60 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes in the pan, and then transfer to a cooling rack to finish cooling.

To make glaze, mix together cream cheese, powdered sugar, vanilla and cinnamon using a wooden spoon or electric mixer. Add in milk until you get a runny but thick glaze. Drizzle all over cooled cake and garnish with more nuts.

Vic Lic

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