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Saturday, October 11 2014
Sweet Potato Cranberry Cake Recipe
ingredients
 
  • 3    cups   all-purpose flour
  • 2    tablespoons   ground cinnamon
  • 1    tablespoon   baking powder
  • 1    tablespoon   baking soda
  • 1 1/2   teaspoons   ground ginger
  • 1    teaspoon   salt
  • 1/2   teaspoon   ground cloves
  • 1/2   teaspoon   ground nutmeg
  • 2    cups   cooked, mashed plain sweet potatoes*
  • 1 1/2   cups   vegetable oil
  • 4      eggs
  • 1 1/2   teaspoons   vanilla
  • 1 1/2   cups   granulated sugar
  • 1    cup   chopped walnuts and/or pecans, toasted
  • 3/4   cup   chopped fresh cranberries
  • 4    ounces   semisweet chocolate, melted and cooled slightly
  •     Powdered sugar (optional)
 
directions
Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves and nutmeg. Set aside.
 
 
In a very large mixing bowl, beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
 
 
Transfer one-third (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly.
 
 
Bake in a 350 degrees oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
 
 
If you like, sift powdered sugar over cake just before serving.
 
 
 
Note
  • * For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.
nutrition information
Per Serving: cal. (kcal) 478, Fat, total (g) 29, chol. (mg) 53, sat. fat (g) 5, carb. (g) 51, Monosaturated fat (g) 7, Polyunsaturated fat (g) 16, fiber (g) 3, sugar (g) 25, pro. (g) 4, vit. A (IU) 6316.73, vit. C (mg) 6.5, Thiamin (mg) 0.24, Riboflavin (mg) 0.22, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 456, Potassium (mg) 217, calcium (mg) 60.58, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:57 am   |  Permalink   |  0 Comments  |  Email
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