Pumpkin And Sweet Potato Cake Recipe 35 Food

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

SWEET POTATO CAKE

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

SWEET POTATO TEA CAKE WITH MERINGUE

Steps:

• Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
• Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
• Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
• Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
• In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
• Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

ROASTED PUMPKIN AND SWEET POTATO

Steps:

• Preheat oven to 200 degrees celcius.
• Cut vegetables into bite size pieces.
• Place in baking dish and toss through remaining ingredients.
• Roast in oven approximately 40 minutes.

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS

Steps:

• Preheat oven to 375°F.
• Lightly coat 12 muffin cups with nonstick cooking spray.
• In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
• In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
• Make a well in center of dry ingredients; add milk mixture and stir just to combine.
• Stir in crystallized ginger.
• Spoon batter into prepared muffin cups.
• Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
• Remove muffin pan to wire rack.
• Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
• Serve warm or cool completely and store in an airtight container at room temperature.

PUMPKIN AND SWEET POTATO CAKE RECIPE - (3/5)

Steps:

• Generously grease and flour a 9" x 13" cake pan; set aside. Combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat oil, eggs, pumpkin, sweet potato and oil. Add flour mixture and mix until smooth. Pour batter into the greased and floured cake pan. Bake at 325° for 45 minutes. Test for doneness with knife or toothpick before removing. When done, Let cool for a few minutes before removing from pans. Cool completely on wire racks. Ice with 1 package of softened (room temperature) cream cheese mixed with 1/2 can pumpkin or sweet potato puree.