Sweet Potato Cake with Caramel Icing Recipe
SERVES 12 – 16
Ingredients
4 (8-ounce) sweet potatoes
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 eggs
1 teaspoon vanilla
Directions
1. Cook sweet potatoes in the microwave, for 16 minutes, turning once at 8 minutes. Cool, peel and mash.
2. Preheat oven to 325 degrees. Spray Bundt pan with nonstick cooking spray.
3. Sift all dry ingredients (except sugar). Measure out 2 cups of sweet potatoes, combine with sugar and oil and beat until smooth.
4. Add eggs, 2 at a time. Add sifted ingredients and beat until blended. Stir in vanilla and pour into Bundt pan.
5. Bake for 1 hour and 5 minutes. Cool in pan on a rack. When completely cool, turn out and drizzle generously with caramel icing.
Caramel Icing
1 cup powdered sugar
3/4 cup packed dark brown sugar
1/2 cup whipping cream
1/4 cup butter
1/4 teaspoon vanilla
Sift powdered sugar into a large bowl. Stir brown sugar, whipping cream and butter over medium low heat until melted. Turn up the heat and bring to a boil for 3 minutes, stirring occasionally. Remove from heat and add vanilla. Pour over powdered sugar and whisk for one minute. Let cool, stirring every once and a while for 15 minutes. Spoon lavishly over cake.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
