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Holiday Sweet Potato Cake
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulge in a decadent Southern twist on classic carrot cake.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups shredded peeled sweet potato (1 large)
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 can (8 ounces) crushed pineapple in juice, undrained
  • 3/4 cup sweetened dried cranberries
  • 1/2 cup butter or margarine, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups powdered sugar
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour 2 round 9x1 1/2 inch pans.
  • Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Add sweet potato, oil, 1 teaspoon of vanilla, eggs, and pineapple with juice. Use an electric mixer on medium speed to beat for 2 minutes. Gently fold in cranberries before pouring the batter into pans.
  • Bake for 25-35 minutes until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then remove from pans onto a wire rack. Ensure it cools completely, approximately 1 hour.
  • In a medium bowl, use an electric mixer on medium speed to beat all Cream Cheese Frosting ingredients until smooth. Spread between layers and on the sides and top of the cake. Optionally, decorate the edges with extra dried cranberries. Keep refrigerated while covered.

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