Monday,16 July, 2018
Current issue | Issue 1221, (13 - 19 November 2014)
Monday,16 July, 2018
Issue 1221, (13 - 19 November 2014)

Ahram Weekly

Sweet potato cake

2 cake loaves

3 cups All-Purpose flour
3 cups baked, cooked sweet potato (mashed)
2 cups fine castor sugar
5 large eggs (at room temperature)
1 tsp vanilla extract
200 ml pouring cream (at room temperature)
100 gm cream cheese (softened)
2 tbsp molasses
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 tbsp baking powder
125 gm butter (softened)

Heat the oven at 170 degrees.  In a large bowl, beat sugar with butter, cheese and cream together, on medium speed, until light and fluffy.  Add eggs; one by one, pouring vanilla after last egg; beating just until yellow colour disappears.  Stir in molasses and add sweet potato mash gradually; beating at medium speed to integrate and combine.  In a medium bowl, combine flour, salt, cinnamon, baking soda and baking powder.  Sift them all together.  With beater on low, gradually combine flour mixture, in batches, with butter mixture, until well blended.  Spoon batter into two lightly greased and floured 4 x 9 inch non-stick loaf pans.  Bake until top is firm to the touch; (approximately one hour and ten minutes).  Remove from oven and allow to completely cool in tins.  Remove and serve; either warm, or refrigerate, slice and serve; plain, with cream or with vanilla ice-cream.

1) Those cakes are very soft when hot or warm, so handle with care while removing from tins. Do not transfer on wire rack.
 2)  Bake sweet potatoes whole; washed, scrubbed, drained in one layer on a baking tray, covered with aluminum foil, at 200 degrees; (approximately one hour). Remove skin when cool. Mash with a fork, then into a hand food mill; using finest mashing holes, for a fluffy and  lighter texture.     

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