sweet potato and ginger cake
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2¼ c (450 g) cooked sweet potato, well mashed
  • ¾ c (150 g) sugar
  • ¼ c (50 g) dark brown sugar
  • 2 eggs at room temperature
  • ¾ c vegetable oil
  • 1 c (115 g) cake flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg (freshly grated, if you can)
  • ¼ tsp ground ginger
  • 1 tbsp dark rum, I used The Kraken Black Spiced Rum
  • 1 tsp vanilla extract
  • ¼ c plus 2 tbsp finely chopped candied ginger
Instructions
  1. Preheat oven to 350 degrees. Butter 3 x 6 inch cake pans, line with rounds of parchment, dust with flour and tap out the excess. Set aside.
  2. Beat the sugar and eggs together on medium-high speed for about 5 minutes or until light and fluffy, Add the oil and beat on medium until combined. Add the cooled sweet potato puree and mix until combined.
  3. Sift dry ingredients together and then add to sweet potato mixture.
  4. Add the rum and vanilla and mix just until combined, then gently stir in crystallized ginger.
  5. Evenly distribute batter into the prepared pans and smooth with a spatula. Bake for 20 minutes, rotate pans in the oven, then bake for an additional 3-5 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Let pans cool on a wire rack for 10 minutes or until cool enough to handle, then invert cakes onto rack and allow them to come to room temperature. Can be made 2 days in advance, wrapped tightly in 2 layers of plastic wrap and stored at room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/sweet-potato-and-ginger-cake-with-vanilla-rum-buttercream/