Spiced Sweet-Potato Cake With Brown Sugar Icing

⏱ 110 mins 🍽 12 , 12 serving(s) 🏷 Dessert

This dessert features a moist cake made with mashed sweet potatoes and warm spices, baked in a Bundt tin. It is finished with a glossy, cooked icing made from brown sugar and cream, which is poured over the cooled cake. The recipe yields 12 servings and requires just over an hour and a half to prepare and bake, plus additional time for cooling and setting the icing. The entire cake can be assembled a day before you need it.

Spiced Sweet-Potato Cake With Brown Sugar Icing

Ingredients

  • 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
  • 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

Method

  1. Use a fork to pierce the sweet potatoes all over.
  2. Cook the potatoes in a microwave on high power until they are very soft, which takes roughly 8 minutes for each side.
  3. Allow the potatoes to cool, then remove the skins and mash the flesh.
  4. Place an oven rack in the centre of the oven and heat it to 325°F.
  5. Coat a 12-cup Bundt pan with nonstick spray, then apply a generous layer of butter.
  6. Sift the flour, cinnamon, ginger, baking powder, baking soda and salt into a medium bowl.
  7. Take exactly 2 cups of the mashed sweet potato.
  8. Put this measured sweet potato into a large mixing bowl.
  9. Using an electric mixer, combine the sugar and oil with the sweet potato until the mixture is smooth.
  10. Beat in the eggs, adding them two at a time and mixing thoroughly after each pair.
  11. Add the sifted flour mixture and beat only until everything is incorporated.
  12. Mix in the vanilla extract.
  13. Pour the cake batter into the prepared Bundt pan.
  14. Bake the cake for about 1 hour 5 minutes, or until a skewer inserted near the middle comes out clean.
  15. Let the cake cool in its pan on a wire rack for 15 minutes.
  16. Run a small knife around the outer edge and inner tube of the pan to release the cake.
  17. Invert the cake onto the rack and leave it to cool fully.
  18. For the icing, sift the powdered sugar into a medium bowl.
  19. In a medium saucepan, combine the brown sugar, whipping cream and butter.
  20. Place the pan over medium-low heat and stir until the butter has melted and the sugar has dissolved.
  21. Turn the heat up to medium-high and bring the mixture to a boil.
  22. Let it boil for 3 minutes, stirring and swirling the pan occasionally.
  23. Take the pan off the heat and stir in the vanilla extract.
  24. Pour this hot brown sugar mixture over the sifted powdered sugar.
  25. Whisk the icing vigorously for about 1 minute until it becomes smooth and lightens in colour.
  26. Continue to whisk the icing often as it cools to a lukewarm temperature. it should fall from a spoon in a thick ribbon, which takes about 15 minutes.
  27. Spoon the warm icing thickly over the top of the cooled cake, letting it drip down the sides.
  28. Allow the cake to stand until the icing sets firm, which requires at least 1 hour.
  29. Note: The cake can be made one day in advance. Store it covered with a cake dome at room temperature.

Nutrition (per serving)

Sodium307500 mg

Recipe details

CategoryDessert
AuthorMom2Rose