Carrot Pineapple Bundt Cake
from Light Jewish Holiday Desserts

Dense, moist, and fruity, this cake is richly satisfying. Easy to make, it's also great for the busy holiday season because it can be made several days ahead, or frozen. High in beta-carotene and iron, it's not only delicious, but nutritious as well. If you don't care for whole wheat, or cannot find whole wheat pastry flour, try one of the variations at the end of the recipe.

Must be made 1 day ahead.

Serve on Rosh Hashanah, Sukkot, Shabbat.

Pareve

Makes 16 to 20 servings

1 cup (120 grams) all-purpose flour,
     lightly sprinkled into a measuring cup

2/3 cup (70 grams) sifted cake flour,
     lightly sprinkled into a measuring cup

1 3/4 cups (210 grams) whole wheat pastry flour,
     lightly sprinkled into a measuring cup

1 tablespoon pumpkin pie spice,
     or combine 2 teaspoons cinnamon,
     1/2 teaspoon ginger,
     1/4 teaspoon nutmeg,
    1/4 teaspoon cloves

2 teaspoons baking soda
1/4 teaspoon salt
1 cup raisins
1/2 cup walnuts, chopped into 1/8-inch pieces
1/4 cup canola oil
3 tablespoons water
2 cups firmly packed brown sugar
1 large egg, at room temperature
One 8-ounce can crushed pineapple in its own juice
3 cups packed finely grated carrots (about 4 large carrots)
Powdered sugar (optional)

2. Sift together all three flours, spices, baking soda, and salt. Stir in the raisins and nuts. Set aside.

3. Place the oil, water, and brown sugar in a large mixing bowl. Beat for 1 minute on medium speed. Beat in the egg until well blended. On low, beat in the pineapple with its juice, and the carrots.

4. On low, or by hand, beat in the flour mixture in 3 additions, mixing just until the flour is incorporated. The batter will be fairly thick.

5. Spoon the batter into the prepared pan, and bake for 60 to 70 minutes, or until a tester inserted into the center of the cake comes out with no moist crumbs attached. Remove the cake to a rack and cool completely. Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired. The cake must be made at least 1 day ahead, but can be made 2 days in advance. Wrap in foil and store at room temperature. May also be frozen for up to 3 months.

Variations: If you prefer a moister, more cake-like texture, delete the wholewheat flour, and use a total of 1 3/4 cups (210 grams) all-purpose flour, and 1 3/4 cups (185 grams) sifted cake flour. Also add 1/4 cup more grated carrots (there will be a total of 12 ounces grated carrots). For a drier tea cake, delete the whole wheat flour, and use 2 1/3 cups (280 grams) all-purpose flour and 1 1/8 cups (130 grams) sifted cake flour. These two variations do not need to be made ahead).

Nutritional notes per serving: 226 Calories, 5g Fat (21%), 4g Protein, 43g Carbohydrate, 0 Cholesterol, 184mg Sodium, 2g Fiber

RDA % - 91% Vitamin A, 5% Vitamin C, 3% Calcium, 9% Iron

 

© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley