Sweet Potato-Cranberry Cake
Recipe from Midwest Living

The chocolate and sweet potato batters are swirled together in a fluted tube pan to make this moist, tender spice cake. Serve it for dessert or as a breakfast coffee cake.


Sweet Potato-Cranberry Cake

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Servings: Makes 16 servings.
Prep Time: 35 mins
Total Time: 1 hr 45 mins
Related Categories: Breakfast and Brunch, Christmas Breakfast and Brunch, Christmas Cake, Cranberry, Cranberry Desserts, Sweet Potatoes
 
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Ingredients
  • 3  cups
    all-purpose flour
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  • 2  tablespoons
    ground cinnamon
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  • 1  tablespoon
    baking powder
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  • 1  tablespoon
    baking soda
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  • 1-1/2  teaspoons
    ground ginger
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  • 1  teaspoon
    salt
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  • 1/2  teaspoon
    ground cloves
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  • 1/2  teaspoon
    ground nutmeg
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  • 2  cups
    cooked, mashed plain sweet potatoes*
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  • 1-1/2  cups
    cooking oil
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  • 4 
    eggs
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  • 1-1/2  teaspoons
    vanilla
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  • 1-1/2  cups
    sugar
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  • 1  cup
    chopped walnuts and/or pecans, toasted
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  • 3/4  cup
    chopped cranberries
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  • 4  ounces
    semisweet chocolate, melted and cooled slightly
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  •  
    Powdered sugar (optional)
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Directions
1.
Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg. Set aside.
2.
In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. Beat in sugar. Add flour mixture, beating until combined. Fold in walnuts and cranberries.
3.
Transfer 1/3 (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate. Spoon half of the remaining plain batter into the prepared tube pan. Spoon chocolate batter atop batter in pan. Spoon remaining plain batter atop chocolate batter. Using a thin metal spatula, swirl batter slightly to create a marbled appearance.
4.
Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack. Cool completely.
5.
If desired, sprinkle top of cake with powdered sugar just before serving. Makes 16 servings.

Tip:>
This cake makes a great morning coffee cake. If serving it in the morning, make it the day before. Wrap and store the cooled cake overnight for easier slicing.

Note
For 2 cups mashed, plain sweet potatoes, peel 1 pound sweet potatoes. Cut into 2- to 3-inch pieces. Cook potato pieces, covered, in enough boiling water to cover for 20 to 25 minutes or until potatoes are tender. Drain well. Mash with a potato masher or beat with an electric mixer until smooth.
Nutrition information
Calories 478, Total Fat 29 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 16 g, Cholesterol 53 mg, Sodium 456 mg, Carbohydrate 51 g, Total Sugar 25 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 6%, Iron 14%. Percent Daily Values are based on a 2,000 calorie diet
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