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Sweet Potato Layer Cake with Orange Cream Frosting
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| Servings: 10-12 |
| Comments: Sweet potatoes make this cake moist and the cranberries and walnuts add texture and color. A lovely cake to serve for your Kwanzaa celebration. |
Ingredients:  For the Cake: 2 pounds tan-skinned sweet potatoes (about 3 medium) 3 cups cake flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 cup vegetable oil 1 cup sugar 1 cup (packed) golden brown sugar 4 large eggs 2/3 cup chopped walnuts, toasted 2/3 cup dried cranberries For the Frosting: 1 (8-ounce) package cream cheese, room temperature 1/2 cup (1 stick/4 oz/113g) unsalted butter, room temperature 31/4 cups confectioners' sugar, sifted 2 tablespoons frozen orange juice concentrate, thawed 1/2 teaspoon vanilla extract For the Topping: 1/4 cup sliced candied orange peel 3 tablespoons granulated sugar 1/4 cup chopped walnuts 1/4 cup dried cranberries |
| Instructions: For the Cake: Preheat oven to 400 degrees F/200 degrees C. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350 degrees F/180 degrees C. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in the 2/3 cup walnuts and the 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks. For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla. Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, the 1/4 cup walnuts, and the 1/4 cup cranberries in a small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.) Makes 10 to 12 servings. |
| Source: Bon Appétit, November 2001 |
| Date: November 14, 2004 |
Reviews
Reviewer: HEIDI MONICA CLIFTON
Rating:
Review:
I made this in school in GCSE food. It was lovely.
Rating:
Review:
I made this in school in GCSE food. It was lovely.