Best 4 Sweet Potato Cranberry Cake Recipes

CRANBERRY SWEET POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.

SWEET POTATO CRANBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, sweet potatoes, buttermilk, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the cream cheese, confectioners' sugar, cinnamon and chili powder. Spread over cake. Sprinkle with cranberries, coconut and chocolate chips. Refrigerate leftovers.

SWEET POTATO AND CRANBERRY CAKE

Steps:

• 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 mixing 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 one-third (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 over batter in pan. Spoon remaining plain batter over chocolate batter. Gently draw a table knife or thin metal spatula through the batters to marble them slightly. 4. Bake in a 350 degrees 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 you like, sift powdered sugar over cake just before serving. 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.

SWEET POTATO-CRANBERRY CAKE

Steps:

• 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:>B>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.