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Brown Sugar And Sweet Potato Bundt Cake

Chrystal Cackler


Obtained online.


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1 Hr


  • 3 c
  • 1 3/4 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3/4 tsp
    salt, preferably fine sea salt
  • 2 tsp
    ground ginger
  • 2 tsp
    ground cinnamon
  • 3/4 tsp
    freshly grated nutmeg
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground cloves
  • 16 Tbsp
    (2 sticks) unsalted butter, at room temperature
  • 1 1/2 c
    firmly packed dark brown sugar
  • 1/3 c
    granulated sugar
  • 4 large
    eggs, at room temperature
  • 3 Tbsp
    light molasses
  • 2 tsp
    vanilla extract
  • 15 oz
    canned sweet potato or pumpkin puree
  • ·
    confectioners' sugar, for dusting

How to Make Brown Sugar And Sweet Potato Bundt Cake


  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with flour-and-oil cooking spray. Sift flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice and cloves onto a sheet of wax paper. Beat butter in bowl of a stand mixer or hand-held electric mixer on medium speed for 4 minutes, or until quite creamy. Stop to scrape down bowl.
  2. Add dark brown sugar in three additions, beating for 1 minute after each one. Add granulated sugar and beat for 1 minute longer. Beat in eggs one at a time, mixing for 30 seconds after each addition, to blend. Stop to scrape down bowl. Blend in molasses and vanilla extract on low speed. Add sweet potato puree and beat on low speed to incorporate. The mixture might look slightly curdled at this point, but it will smooth out once the sifted mixture is introduced. Continuing on low speed, add sifted mixture in three additions, stopping to scrape down bowl after each one and mixing just until absorbed.
  3. Spoon batter into the prepared baking pan. Use a rubber spatula to smooth the top. Bake for 1 hour or until a wooden pick inserted in the cake emerges clean. The baked cake will pull away slightly from the sides of the baking pan. Transfer cake pan to a wire cooling rack to cool for 10 minutes, then invert cake onto a separate cooling rack and remove the pan. Cool completely. Store in an airtight cake keeper. Sift confectioners' sugar on top of cake before slicing and serving.

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