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Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting Recipe

Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting Recipe

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Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting

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Ingredients

Count

Nutrition

3014

Calories

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Ingredients:

Serving

2 lb tan-skinned sweet potatoes (about 3 medium)
3 cups cake flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries
1 8- oz package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar , sifted
2 tbsp frozen orange juice concentrate, thawed
1/2 tsp vanilla extract
1/4 cup sliced candied orange peel
3 tbsp sugar

Directions:

For cake: Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
For frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3014.34 Kcal (12620 kJ)
Calories from fat	1391.5 Kcal
		% Daily Value*
Total Fat	154.61g	238%
Cholesterol	111.5mg	37%
Sodium	3165.78mg	132%
Potassium	6021.49mg	128%
Total Carbs	384.67g	128%
Sugars	229.9g	920%
Dietary Fiber	2.63g	11%
Protein	34.34g	69%
Vitamin C	5.2mg	9%
Vitamin A	0.1mg	2%
Iron	3.9mg	21%
Calcium	272.7mg	27%

Amount Per 100 g
Calories	467.76 Kcal (1958 kJ)
Calories from fat	215.93 Kcal
		% Daily Value*
Total Fat	23.99g	238%
Cholesterol	17.3mg	37%
Sodium	491.27mg	132%
Potassium	934.41mg	128%
Total Carbs	59.69g	128%
Sugars	35.68g	920%
Dietary Fiber	0.41g	11%
Protein	5.33g	69%
Vitamin C	0.8mg	9%
Iron	0.6mg	21%
Calcium	42.3mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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