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Sweet Potato Bundt Cake With Caramel Pecan Icing Recipe

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This recipe for Sweet Potato Bundt Cake With Caramel Pecan Icing is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sweet Potato Cake:
2 cups Mashed Sweet Potatoes
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 Kosher Salt
2 cups Sugar
1 cup Vegetable Oil
4 Eggs
1 teaspoon Vanilla

Caramel Pecan Icing:
1 cup Powdered Sugar
3/4 cup packed Brown Sugar
1/2 cup Heavy Cream
1/4 cup Butter
1 cup Pecans
1/4 teaspoon Maple or Vanilla Extract
Directions:
Directions:
Preheat oven to 325º. Spray Bundt pan with Pam Butter and Flour Spray. Sift together flour, baking powder, baking soda, salt, and spices. Place sweet potatoes, sugar, and oil in a mixer bowl and beat until smooth. Add 2 eggs at a time and beat until blended. Stir in vanilla, and pour into Bundt pan. Bake for 65 minutes. Cool in pan for 10 minutes.

Caramel Pecan Icing:
Sift powdered sugar into a large bowl. Combine butter, brown sugar, and cream in a saucepan, and heat stirring frequently until butter is melted. Add pecans. Bring to a low boil for 3 minutes. Remove from heat and add maple flavoring. Pour over powdered sugar and whisk until blended. Cool for 15 minutes stirring occasionally. Spoon over cake.
Personal Notes:
Personal Notes:
I baked this luscious cake for my office for Friday morning breakfast in March 2021. They loved it.

 

 

 

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