Sweet Potato Cranberry Layer Cake With Orange Cream Cheese Frosting Food

SWEET POTATO CRANBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, sweet potatoes, buttermilk, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the cream cheese, confectioners' sugar, cinnamon and chili powder. Spread over cake. Sprinkle with cranberries, coconut and chocolate chips. Refrigerate leftovers.

CRANBERRY ORANGE LAYER CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• p id="instruction-step-2″ class="p1″>2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• p id="instruction-step-3″ class="p1″>3. Add the butter, oil, and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• p id="instruction-step-4″ class="p1″>4. Add the vanilla extract and sour cream and mix until well combined.
• p id="instruction-step-5″ class="p1″>5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• p id="instruction-step-6″ class="p1″>6. Add half of the dry ingredients to the batter and mix until mostly combined.
• p id="instruction-step-7″ class="p1″>7. Combine the fresh orange juice, orange zest and buttermilk then slowly add the mixture to the batter and mix until well combined.
• p id="instruction-step-8″ class="p1″>8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• p id="instruction-step-9″ class="p1″>9. Toss the cranberries with 1/2 a tablespoon of flour and gently toss to combine, then add the cranberries to the cake batter and fold to combine.
• p id="instruction-step-10″ class="p1″>10. Divide the batter evenly between the cakes pans and bake for 28-32 minutes, or until a toothpick comes out with a just few crumbs.
• p id="instruction-step-11″ class="p1″>11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• p id="instruction-step-12″ class="p1″>12. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• p id="instruction-step-13″ class="p1″>13. Add about half of the powdered sugar and mix until well combined and smooth.
• p id="instruction-step-14″ class="p1″>14. Add the vanilla extract and orange zest and mix until well combined.
• p id="instruction-step-15″ class="p1″>15. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• p id="instruction-step-16″ class="p1″>16. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
• id="instruction-step-17″ class="p1″>17. Place the first cake on a serving plate or a cardboard cake round.
• id="instruction-step-18″ class="p1″>18. Spread about 1 cup of frosting evenly on top of the cake.
• id="instruction-step-19″ class="p1″>19. Add the second layer of cake and another cup of frosting.
• id="instruction-step-20″ class="p1″>20. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, use a 9 inch offset spatula to create the waves on the cake. Start at the bottom and move upward for each one.
• id="instruction-step-21″ class="p1″>21. Pipe shells of frosting on the top edge of the cake and decorate with orange slices and cranberries, if desired.

CRANBERRY LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

SWEET POTATO LAYER CAKE

Steps:

• Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
• Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting.
• For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine.
• To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.

SWEET POTATO LAYER CAKE

Steps:

• In a large bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in the sweet potato, water and vanilla. , In a small bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine the flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture and mix well. Stir in pecans. Pour into three greased and lightly floured 9-in. round baking pans. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For frosting, in a small heavy saucepan over medium heat, whisk the sugar, milk and eggs yolks until smooth. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon, about 10-12 minutes. Remove from the heat; stir in the coconut, pecans and vanilla. Transfer to a small bowl; cool for 10 minutes. , Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.

SWEET POTATO CAKE WITH ORANGE-CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
• Dust with flour and shake out excess.
• Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
• Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
• Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
• Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
• Pour batter into prepared pans.
• Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Make frosting-.
• Peel orange sections, removing any bitter white pith.
• Process cream cheese and butter in a food processor just until smooth.
• Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
• Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
• Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.

SWEET POTATO & CRANBERRY LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F.
• Prick potatoes and roast until soft, about 1 hour.
• Let cool, and then peel and mash.
• Measure 2 cups mashed potatoes and reduce oven to 350.
• Butter and flour 2 9 inch cake pans.
• Line bottom with parchment.
• Sift flour and next 6 ingredients together in a bowl.
• In large bowl whisk together oil and sugars til smooth.
• Whisk in one egg at a time, then add potatoes.
• Whisk in flour in 3 additions.
• Stir in cranberries and walnuts.
• Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean.
• Cool completely on wire racks.
• For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy.
• Add powdered sugar, then orange juice and vanilla.
• Place one cake on platter flat side up and frost top.
• Place next layer on top, with its flat side down.
• Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake.
• Chill at least 2 hours to set the cake.