Brown Sugar Sweet Potato Cake

IMG_3440

Here is an easy cake from The Washington Post that makes use of any left over sweet potatoes you may have lying around. (Of course it is so good that I intentionally bake extra potatoes just for this purpose). To me this cake combines the best flavors of the season–sweet potatoes, dried fruits and nuts, and lots of spices–and packs them into a tasty bundt cake. This cake is wonderfully versatile and can easily be altered to fit your liking. You can substitute pumpkin if you don’t have sweet potatoes. I added dried cherries, toasted pecans and candied ginger pieces to my batter but you can use whatever nuts and fruits you have on hand or omit them entirely.

The cake is dense and just slightly sweet; dust it with a bit of confectioners sugar to dress it up for a dessert or serve it as is for an afternoon snack with a cup of tea. Glenn brought slices of this cake in to work for their morning coffee break and returned home with an empty container and just a few crumbs.

 

BROWN SUGAR SWEET POTATO CAKE

3 cups flour

1 3/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground ginger

2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

16 tablespoons unsalted butter, at room temperature

1 1/2 cups firmly packed dark brown sugar

1/3 cup granulated sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

3 tablespoons molasses

2 cups sweet potato puree

1/2 cup dried cherries, chopped

1/2 cup toasted pecans, chopped

1/4 cup candied ginger pieces, chopped

  • Preheat the oven to 350 degrees. Coat the inside of a 10-inch Bundt pan with non-stick cooking spray.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves into a medium sized bowl. Set aside.
  • Using a hand held mixer and a large bowl, beat the butter on medium speed for 4 minutes, scraping down the sides of the bowl as necessary.
  • Add the dark brown sugar in three additions, beating for 1 minute after each one.
  • Add the granulated sugar and beat for 1 minute longer.
  • Beat in the eggs one at a time, mixing for 30 seconds after each addition, to blend.
  • Blend in the molasses and vanilla extract on low speed.
  • Add the sweet potato puree; beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced.
  • Continuing on low speed, add the sifted mixture in three additions, stopping to scrape down the bowl after each one and mixing just until absorbed.
  • Fold in the cherries, nuts and candied ginger pieces.
  • Spoon the batter into the prepared baking pan. Use a rubber spatula to smooth the top.
  • Bake for 1 hour or until a wooden pick inserted in the cake emerges clean.
  • Transfer (in the pan) to a wire cooling rack to cool for 10 minutes, then invert the cake onto a separate cooling rack and remove the pan.

Serves 16

 

Advertisements

Tagged: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: