This Sweet Potato Cake is a wonderful addition to any holiday gathering. You will love the Spicy Cream Cheese Rum Frosting.
Cuisine: American, southern
Keyword: Sweet Potato Cake
2 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
1cupbutter or 16 tablespoons or two stickssoftened
1 1/2cupscooked sweet potatoesI bake mine then peel and mash
1cupnutschopped (walnuts or pecans)
Spicy Cream Cheese Rum Frosting
1teaspoonrum or rum extract or could just use vanilla extractI use regular rum
2cupsconfectionery or powdered sugar
heavy whipping creamAbout 8 tablespoons or enough so that you can spread frosting easily or pour from a small pitcher on top of cake
Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger. Make sure this is mixed well and set aside. In a large bowl beat the butter, eggs, white sugar, brown sugar, sweet potatoes, buttermilk, sour cream and vanilla extract together. Add the flour mixture to the creamed mixture and mix well. Stir in nuts and raisins.
Spray a 10 inch bundt pan with cooking spray, pour in batter. Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary. Remove from oven and let cool for 15 minutes before removing from pan. Frost cake with your favorite frosting once totally cooled
Whip cream cheese and butter with mixer. Add rum, allspice, nutmeg, cloves and powdered sugar. Whisk in whipping cream until you get the spreading consistency you want.
You could just put regular cream cheese frosting or any other frosting on this cake you like. We like the spices and rum in the frosting.