#Tzimmes: Join Me in Feeding the Needy

Roberta Scher Masbia Tzimmes GiftHi ya’ll, this is Roberta Scher from KosherEye.com speaking to you from my kitchen in Atlanta, Georgia. As I plan my Yom Tov menus inspired by the recipes passed down to me by generations of my family, I think of those who cannot share the joy and meaning of Yom Tov foods this year. Please join me in helping Masbia feed the hungry. Masbia is a network of soup kitchens that serves 2 million kosher meals a year to hungry men, women, and children. Masbia needs our help. I encourage you to make a donation and to thank you for any donation, Masbia will share a collection of close to 50 Tzimmes recipes from some of the best known names in Jewish cooking. I was honored to participate in this for this year. If you make a $1,000 commitment for the new year, not only will you receive a book of recipes, but I will prepare my own special Tzimmes cake or my family’s favorite cooked Tzimmes for you. My wish for the Jewish people and all good people everywhere: May 5777 be filled with the blessings of good health, peace, the joy of family and friends, spiritual growth, and delicious foods. Shana Tova to all!




Tzimmes Cake

Adapted and inspired by a recipe which appeared in the NY Times


  • 1 2/3 cups flour
  • 1-teaspoon baking soda
  • ½ teaspoon baking powderRoberta_Scher_Tzimmes_Cake_.jpg
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ cup canola oil
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/4-cup honey
  • 2 eggs
  • 1 cup mashed sweet potatoes – ok to use canned
  • ½ cup orange juice, and rind of orange
  • 2-teaspoons vanilla extract
  • 1 cup grated carrots
  • 8 ounces of chopped walnuts (optional on Rosh Hashanah)
  • ½ cup each chopped dried prunes, chopped dried apricots
  • ½ cup raisins – macerated for about an hour in orange juice or orange liqueur (You can use some of the orange juice for this)
  • 1-cup confectioner’s sugar


Preheat the oven to 350

Oil and flour a 10” Bundt pan or use a 9x13-baking pan. Shake out excess flour

In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg

In a second bowl mix oil, sugar, honey, eggs, sweet potatoes, orange juice and rind and vanilla. Add this to dry mixture, mixing just until combined. Fold in carrots, walnuts if using, prunes, apricots, and raisins. Pour the batter into prepared pan.

Bake for about 50 minutes, or until a pick inserted into the center comes out clean. Cool for 10 minutes, Cool, remove from pan, and sprinkle with confectioner’s sugar.

If freezing, bring cake to room temperature and then sprinkle with sugar.

If not using walnuts, try ½ cup crunched pumpkin seeds.


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