Sweet Potato Cake With Maple Icing
- Ready In:
- 35mins
- Ingredients:
- 21
- Serves:
-
15
ingredients
- 1 cup vegetable oil or 1 cup canola oil
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 3 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 3 cups grated fresh sweet potatoes
- 2⁄3 cup dried cranberries
- 1 cup chopped pecans, divided
-
Maple Icing
- 1⁄2 cup butter, softened
- 6 tablespoons milk
- 2 tablespoons brown sugar
- 1⁄2 teaspoon maple extract
- 1 pinch salt
- 4 cups confectioners' sugar, sifted
directions
- Preheat oven to 350 degrees F. Grease or spray 13 x 9-inch pan.
- In large bowl, beat oil, sugars, eggs and vanilla with electric mixer until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, ginger and allspice. Stir into egg mixture; mix well. Fold in sweet potatoes, cranberries and 3/4 cup pecans. Pour into prepared pan.
- Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool completely.
- To make icing: In large bowl, beat butter with electric mixer until creamy. Add remaining ingredients; beat on medium-high speed until smooth and fluffy. Spread evenly over cake. Sprinkle with remaining 1/4 cup pecan pieces.
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RECIPE SUBMITTED BY
LorrieK
Richland, 62