Spiced Sweet Potato Cake with Brown Sugar Icing

By OralW

Ingredients

• CAKE
• 4 each 8 ounce red skinned sweet potatoes (yams)
• non stick vegetable oil spray
• 2 3/4 cups all purpose flour
• 2 teaspoons 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 (1/2 stick)
• 3/4 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

FOR CAKE: Pierce sweet potatoes with fork. Microwave on high until very
tender, about 8 minutes per side. Cool, peel and mash sweet potatoes (Use
processor).

Position rack in center of oven; preheat to 325 degrees. 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. (Can be prepared 1 day ahead. Cover with cake dome and
let stand at room temperature.)