Spiced Sweet-potato Cake With Brown Sugar Icing

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 32 ounces red-skinned sweet potatoes (yams)
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 3/4 cup dark brown sugar, packed
• 1/2 cup whipping cream
• 1/4 cup unsalted butter
• 1/4 teaspoon vanilla extract

Recipe

• 1 for cake:
• 2 pierce sweet potatoes with fork.
• 3 microwave on high until very tender, about 8 minutes per side.
• 4 cool, peel and mash sweet potatoes.
• 5 position rack in center of oven; preheat to 325°f
• 6 spray 12-cup bundt pan with nonstick spray, then generously butter pan.
• 7 sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl.
• 8 measure enough mashed sweet potatoes to equal 2 cups.
• 9 transfer to large bowl.
• 10 add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
• 11 add eggs 2 at a time, beating well after each addition.
• 12 add flour mixture; beat just until blended.
• 13 beat in vanilla.
• 14 transfer batter to prepared pan.
• 15 bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes.
• 16 cool cake in pan on rack 15 minutes.
• 17 using small knife, cut around sides of pan and center tube to loosen cake.
• 18 turn out onto rack; cool completely.
• 19 for icing:
• 20 sift powdered sugar into medium bowl.
• 21 stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves.
• 22 increase heat to medium-high and bring to boil.
• 23 boil 3 minutes, occasionally stirring and swirling pan.
• 24 remove from heat and stir in vanilla.
• 25 pour brown sugar mixture over powdered sugar.
• 26 whisk icing until smooth and lightened in color, about 1 minute.
• 27 cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
• 28 spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
• 29 let stand until icing is firm, at least 1 hour.
• 30 note: can be prepared 1 day ahead. cover with cake dome and let stand at room temperature.