SWEET POTATO BUNDT CAKE WITH MAPLE MASCARPONE ICING
Provided by Damaris Phillips
Categories dessert
Time 2h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Make the cake: Adjust the oven rack to the center position and preheat the oven to 350 degrees F (175 degrees C). Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
- Pour the batter into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.
- When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.
SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE
Provided by Dave Lieberman
Categories dessert
Time 1h35m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Special equipment: bundt pan
- Preheat oven to 325 degrees F.
- Lightly grease a 10-cup bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
- Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
- Pour the glaze over the cooled cake. Slice and serve.
SPICED SWEET POTATO BUNDT CAKE
Everyone loves a bundt, and this sweet potato version is really special.
Provided by Tanya Holland
Categories Cake Dessert Bake Sweet Potato/Yam Fall
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Butter and flour pan.
- In a medium pot, cover sweet potatoes with water. Bring to a boil; cook until potatoes are soft, about 15 minutes. Drain.
- Whisk together flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt in a bowl.
- Using a stand mixer fitted with paddle attachment, beat cooked sweet potatoes and eggs on medium speed until smooth. Add melted butter and beat until combined. Reduce speed to low, add flour mixture, and mix just until combined. Remove bowl from mixer and, with a wooden spoon, stir in chocolate chips. Spoon batter into prepared pan.
- Bake until a toothpick or skewer inserted into center of cake comes out clean, 40-50 minutes. Transfer to a wire rack to let cool completely in pan, about 1 hour. Loosen cake from pan using tip of a dinner knife, then invert a rack over pan and turn cake out onto rack to cool.
- Drizzle with chocolate sauce before serving.
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
- In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
- Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
- To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
- Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING
The marshmallow-topped mash that typically appears on the dinner table practically tastes like dessert, so why not go all the way? In this single-layer cake, sweet potatoes are gussied up with pumpkin pie spice, and a frosting of Italian meringue mimics the usual pillows, minus the cloying sweetness. Last but far from least, lightly toast the top with a wave of your kitchen torch or a quick blast in the broiler.
Provided by Greg Lofts
Categories Cake Recipes
Time 2h10m
Yield Makes one 9-by-13-inch sheet cake
Number Of Ingredients 18
Steps:
- For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
- Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
- In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
- Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
- For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).
SWEET-POTATO BOURBON BUNDT CAKE
This recipe for sweet-potato bourbon bundt cake is from "Bundt Classics" by Dorothy Dalquist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
- Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
SWEET POTATO BUNDT CAKE
Just read the book "Eat Cake" by Jeanne Ray, about a women with her world falling apart, who bakes cakes. I made this cake from the recipes included at the end of the book. This was a big hit. It was pretty simple to make although the directions seem long. In the morning I soaked the raisins in the rum and cooked the sweet potatoes, then put it together in a few minutes.
Provided by devri91
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool.
- In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up.
- Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add ¼ cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl.
- Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins.
- Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup.
- For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
- Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING
Categories Cake Dessert Bake Thanksgiving Spice Sweet Potato/Yam Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- 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. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
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- Get a rondeau pan or small pot filled with water on the stove and bring it to a boil. Boil the sweet potato chunks for about 20 minutes, until completely tender and mashable. When they're done, drain them and let them cool.
- While the sweet potato chunks boil and cool, get everything else ready for the cake. Pre-heat the oven to 350 degrees. Take a bundt pan and liberally grease it with butter or shortening, and give it a dusting of flour as well.
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