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 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.
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 MINI CAKES
Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. -Joyce Larson, New Market, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings (1 dozen mini cakes).
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.
Nutrition Facts : Calories 528 calories, Fat 30g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 287mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
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.)
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
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.
SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING
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
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
More about "spiced sweet potato bundt cake food"
SPICED SWEET POTATO BUNDT CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 2 hrs 45 minsCategory DessertCalories 450 per serving
- In a medium pot, toss in the sweet potatoes and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain and let cool for at least 10 minutes.
- Place the chocolate in a heatproof bowl. In a small saucepan over medium heat, combine the cream, coffee, and cinnamon stick and bring to a simmer.
BROWN SUGAR KITCHEN’S SPICED SWEET POTATO BUNDT …
From foodgal.com
SPICED SWEET POTATO BUNDT CAKE WITH MAPLE GLAZE - PLAIN …
From plainchicken.com
5/5 (2)Category DessertCuisine AmericanTotal Time 55 mins
SPICED SWEET POTATO BUNDT CAKE WITH MAPLE GLAZE | FOOD FROM 101
From foodfrom101.com
SWEET POTATO BUNDT CAKE WITH MAPLE ICING - BROMA BAKERY
From bromabakery.com
GLAZED SWEET POTATO BUNDT CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SPICED SWEET POTATO BUNDT CAKE | FOOD, BUNT CAKES, SWEET TREATS
From pinterest.ca
SPICED SWEET POTATO BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE
From pinterest.com
BROWN SUGAR KITCHEN’S SPICED SWEET POTATO BUNDT CAKE | FOOD GAL
From foodgal.com
SPICED SWEET POTATO BUNDT CAKE RECIPE | JAMES BEARD …
From jamesbeard.org
SPICED SWEET POTATO BUNDT CAKE - LIVELOVEPASTA
From livelovepasta.com
SPICED SWEET POTATO BUNDT CAKE RECIPE WITH CHOCOLATE-CHICORY …
From foodus.com
SWEET POTATO BUNDT CAKE - BROMA BAKERY
From bromabakery.com
SWEET POTATO BUNDT CAKE WITH BROWN SUGAR GLAZE - A LATTE FOOD
From alattefood.com
SWEET POTATO CAKE | SWEET POTATO & OLIVE OIL BUNDT CAKE
From balancedbybri.com
SWEET POTATO BUNDT CAKE - KELLY LYNN'S SWEETS AND TREATS
From kellylynnssweetsandtreats.com
SWEET POTATO SPICE CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
SWEET POTATO BUNDT CAKE - MY FORKING LIFE
From myforkinglife.com
SPICED SWEET POTATO BUNDT CAKE | BUNDT CAKE, SWEET AND SPICY, FOOD
From pinterest.com
SWEET POTATO BUNDT CAKE WITH GLAZE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
VEGAN SPICED SWEET POTATO BUNDT CAKE - THE BALANCED …
From thebalancedblend.co
VEGAN SPICED SWEET POTATO BUNDT CAKE - THE BALANCED BLEND
From pinterest.ca
SWEET POTATO BUNDT CAKE - LENOX BAKERY
From lenoxbakery.com
SWEET POTATO SPICE CAKE | THE WHOLE FOOD PLANT BASED COOKING …
From plantbasedcookingshow.com
SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE
From fooddiez.com
SWEET POTATO BUNDT CAKE + MAPLE GLAZE - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
SPICED SWEET POTATO POUND CAKE WITH CARAMEL FROSTING
From easyanddelish.com
SPICED SWEET POTATO BUNDT CAKE - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
SPICED SWEET POTATO BUNDT CAKE
From bestfoodrecipes24h.blogspot.com
SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE
From foodnetwork.co.uk
SPICED SWEET POTATO BUNDT CAKE - TASTY KITCHEN
From tastykitchen.com
SWEET POTATO BUNDT CAKE WITH BROWN SUGAR ICING - HOW TO FEED A …
From howtofeedaloon.com
SWEET POTATO CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
SPICED SWEET POTATO BUNDT CAKE | GLORIOUS FOOD COLLECTION
From glorious-food-collection.blogspot.com
SPICED SWEET POTATO BUNDT WITH ORANGE GLAZE - ONLY TASTE MATTERS
From onlytastematters.com
CHANTILLY'S SIMPLE SWEET POTATO BUNDT CAKE RECIPE
From thespruceeats.com
SPICED SWEET POTATO BUNDT WITH BROWN SUGAR ICING - DAY ... - FOOD …
From foodlibrarian.com
FOOD LUST PEOPLE LOVE: SWEET POTATO PECAN SPICE CAKE WITH …
From foodlustpeoplelove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love