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    Desserts-Cake: Spiced Sweet Potato Cake


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 cup + 1 tsp unsalted butter, room temp
    1 cup packed light brown sugar
    1 cup sugar
    2 cups sweet potatoes, cooked and mashed (2 lb raw)
    4 large eggs
    3 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon allspice
    1/4 teaspoon fresh grated nutmeg
    1 cup chopped toasted walnuts
    1 teaspoon vanilla
    1 1/2 cups powdered sugar
    2 tablespoons fresh orange juice (or more if needed)
    1 teaspoon grated orange zest

    Recipe



    Preheat the oven to 325ºF. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside. In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

    Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.

    While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency. Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting. Yield: 10 to 12 servings

 

 

 


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