Spiced Sweet-Potato Cake With Brown Sugar Icing

Recipe by Mom2Rose
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READY IN: 1hr 50mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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