Sweet Potato Cake
The lighter colored sweet potatoes work well for this cake. It's yummy in the tummy and loaded with good nutrients!
1 cup canola oil margarine, softened
2 cups sugar substitute (e.g., granulated Splenda)
4 eggs
1 teaspoon vanilla extract
3 cups whole grain pastry flour, or split half regular and half whole grain
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 cups cold mashed sweet potatoes
Glaze:
1 cup confectioners’ sugar
1 teaspoon grated orange peel
3 to 5 teaspoons orange juice
To prepare sweet potatoes, peel and cut into large pieces, then boil on stovetop or cook in microwave until tender. Mash with a fork, or use an electric mixer for smoother texture. Cool in refrigerator.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beating well. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).
Pour into a greased 10-inch fluted tube (bundt) pan or two loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Reduce baking time slightly for loaf pans. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake using a large spoon or a plastic baggie with the corner snipped open.
1 cup canola oil margarine, softened
2 cups sugar substitute (e.g., granulated Splenda)
4 eggs
1 teaspoon vanilla extract
3 cups whole grain pastry flour, or split half regular and half whole grain
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 cups cold mashed sweet potatoes
Glaze:
1 cup confectioners’ sugar
1 teaspoon grated orange peel
3 to 5 teaspoons orange juice
To prepare sweet potatoes, peel and cut into large pieces, then boil on stovetop or cook in microwave until tender. Mash with a fork, or use an electric mixer for smoother texture. Cool in refrigerator.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, beating well. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).
Pour into a greased 10-inch fluted tube (bundt) pan or two loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Reduce baking time slightly for loaf pans. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake using a large spoon or a plastic baggie with the corner snipped open.