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    Sweet Potato Spice Cake


    Source of Recipe


    Recipe courtesy Emeril Lagasse, 2001

    List of Ingredients




    1 teaspoon unsalted butter at room temperature, plus 1/2 pound (2 sticks)
    1 cup packed light brown sugar
    1 cup granulated sugar
    2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)
    4 large eggs
    3 cups all-purpose 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 grated nutmeg
    1 cup chopped toasted walnuts
    1 teaspoon vanilla extract
    1 1/2 cups confectioners' sugar
    2 tablespoons fresh orange juice, or slightly more as needed
    1 teaspoon grated orange zest

    Recipe



    Preheat the oven to 325 degrees F. 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.



 

 

 


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