Ingredients: |
Ingredients: For the cake:
3 and ¼ cups all-purpose flour
2 teaspoon. baking powder
½ teaspoon. baking soda
½ teaspoon. freshly ground nutmeg
½ teaspoon. salt
½ cup milk (lowfat is fine)
1 teaspoon. vanilla extract
8 oz. (2 sticks) unsalted butter, at room temperature
2 cup sugar
1 cup light brown sugar
4 large eggs
2 cups mashed cooked sweet potatoes
For the glaze:
1 cup sifted confectioner's sugar (or, if you hate sifting this stuff, just be sure to use Domino 10x)
2 Tablespoon. half & half
1/2 teaspoon. ground cinnamon
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Directions: |
Directions:Preheat the oven to 350 degrees. Spray with baking spray, a 10" tube or bundt pan. If you don't have baking spray, do a really thorough job of greasing and flouring. In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla. In a large mixer bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Add the sweet potatoes, and mix until the batter is combined. (The batter looks curdled, but that's okay!) With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth. Scrape the batter into the prepared pan, and bake for 45 to 50 minutes or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack. Cool completely.
To make the glaze:
Combine the confectioner's sugar, half and half, and cinnamon in a small bowl. Stir, and keep stirring, until the sugar is completely absorbed and the glaze is completely smooth.
Set a wire rack, with the cake atop it, over a rimmed sheet pan. Drizzle the glaze over the cooled cake. |
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