Spiced Sweet Potato Cake With Brown Sugar Icing Recipes

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SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING



Spiced Sweet-Potato Cake With Brown Sugar Icing image

Make and share this Spiced Sweet-Potato Cake With Brown Sugar Icing recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 1h50m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

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

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.
  • NOTE: Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.

Nutrition Facts : Calories 645.3, Fat 27.7, SaturatedFat 7.7, Cholesterol 94.2, Sodium 307.5, Carbohydrate 94.7, Fiber 3.3, Sugar 59.8, Protein 6.5

SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING



Spiced Sweet-Potato Cake with Brown Sugar Icing image

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

Cake
4 8-ounce red-skinned sweet potatoes(yams)
Nonstick vegetable oil spray
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
Icing
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract

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.)

EASY SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING



Easy Spiced Sweet-Potato Cake With Brown Sugar Icing image

Make and share this Easy Spiced Sweet-Potato Cake With Brown Sugar Icing recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 17

4 (8 ounce) red-skinned sweet potatoes (yams)
nonstick vegetable oil cooking spray
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 packed dark brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
1/4 teaspoon vanilla extract

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.).

Nutrition Facts : Calories 645.1, Fat 27.6, SaturatedFat 7.7, Cholesterol 85.8, Sodium 306.7, Carbohydrate 94.9, Fiber 3.3, Sugar 59.8, Protein 6.5

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING



Spiced Sweet-Potato Cake with Meringue Frosting image

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

2 medium sweet potatoes (about 1 1/2 pounds total)
1 stick unsalted butter, softened, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (we use Diamond Crystal)
1 tablespoon pumpkin-pie spice
1/2 teaspoon ground ginger
1 cup packed light-brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
2/3 cup buttermilk
3/4 cup granulated sugar
2 tablespoons light corn syrup
3 large egg whites, room temperature
Pinch of kosher salt (we use Diamond Crystal)
Pinch of cream of tartar

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).

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