Spiced Sweet-Potato Cake With Brown Sugar Icing
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Cake
- 32 ounces red-skinned sweet potatoes (yams)
- 2 3⁄4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1⁄4 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
-
Icing
- 1 cup powdered sugar
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 cup whipping cream
- 1⁄4 cup unsalted butter
- 1⁄4 teaspoon vanilla extract
directions
-
For cake:
- Pierce sweet potatoes with fork.
- Microwave on high until very tender, about 8 minutes per side.
- Cool, peel and mash sweet potatoes.
- Position rack in center of oven; preheat to 325°F
- Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
- Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
- Measure enough mashed sweet potatoes to equal 2 cups.
- Transfer to large bowl.
- Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
- Add eggs 2 at a time, beating well after each addition.
- Add flour mixture; beat just until blended.
- Beat in vanilla.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
- Cool cake in pan on rack 15 minutes.
- Using small knife, cut around sides of pan and center tube to loosen cake.
- Turn out onto rack; cool completely.
-
For icing:
- Sift powdered sugar into medium bowl.
- Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
- Increase heat to medium-high and bring to boil.
- Boil 3 minutes, occasionally stirring and swirling pan.
- Remove from heat and stir in vanilla.
- Pour brown sugar mixture over powdered sugar.
- Whisk icing until smooth and lightened in color, about 1 minute.
- Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
- Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
- Let stand until icing is firm, at least 1 hour.
- NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan