Holiday Recipes: Spiced Sweet Potato Cake
Wintery weather returned to Los Angeles today, bringing cloudy skies and chilly air. This moist bundt cake was the perfect afternoon treat on a day spent inside. Hayden and Scott both gobbled it up and asked for more. The sweet potatoes (or yams, to be correct) really add nutritional value to this cake!
2 cups flour
1/2 cup whole wheat flour
1 tbs baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups cooked, mashed sweet potato (2-3 whole sweet potatoes/yams)
3/4 cup milk
1/2 cup raisins
1/2 cup toasted, chopped walnuts
powdered sugar for dusting
Preheat oven to 325° Combine flour through cloves and set aside. In a large bowl, beat oil and sugars. Add eggs, then vanilla, then sweet potato. Alternately add flours and milk, beginning and ending with flours. Fold in raisins and nuts. Spoon into bundt pan and bake 50 minutes. Let cool in pan before releasing. Dust with powdered sugar.
Somebody broke your site, pookie. It’s not me though…at least, I’m pretty sure I didn’t do it. I AM awful good at breaking things.
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thesweet Reply:
April 13th, 2010 at 6:39 pm
Oh, I can break anything, including my own body parts. What be broke?
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Looks amazing. Unfortunately,my cooking skills are severely lacking as you can see by my daughter’s description on my site today
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thesweet Reply:
April 13th, 2010 at 6:48 pm
Well, sweets are the only foods I cook that are guaranteed to be ingested instead of tossed smartly onto the floor. You gotta hand it to your daughter for exuding charm while dissing your cooking!
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salivating now!
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thesweet Reply:
April 13th, 2010 at 8:52 pm
We have been eating it for breakfast
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It was me. Sonsabitches. Looks lovely today so just ignore me. That’s always the best way to handle me.
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[...] month. Try cooking it a different way. Try adding some SALT. Get creative, like sneaking the sweet potatoes into a [...]