Sweet Potato Cake with Molasses Cream Cheese Frosting and Georgia Pecan Crunch
INGREDIENTS
- Cooking Time: 25 to 30
- Servings: 12
- Cake:
- 1 can (15-oz) sweet potato
- 1 cup sugar
- 2 large eggs
- 1 tablespoon grated orange rind
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup chopped Georgia pecans
- Pecan Crunch:
- 20 hard caramel candies (like Werther’s)
- 3/4 cup coarsely chopped Georgia pecans
- Frosting:
- 8 ounces cream cheese
- 1 cup confectioners’ sugar
- 2 teaspoons molasses
DIRECTIONS
- Heat oven to 350°F.
- Grease and flour a 9-inch round cake pan. Drain sweet potatoes and mash to a smooth puree.
- Place in bowl. While using electric mixer add sugar, eggs, and orange rind.
- Beat until smooth and well blended. Add oil in a steady stream.
- In a small bowl, combine the flour, spices, salt, and baking soda.
- Add to sweet potato mixture and beat on low just until moistened. Stir in 2/3 cup pecans.
- Spread in pan and bake 25 to 30 minutes or until center springs bake when gently pressed.
- Cool cake in pan 10 minutes; remove from pan and cool completely.
- Meanwhile, prepare Pecan Crunch:
- Maintain oven temperature. Remove candy wrappers and place candies about 1 inch apart in two rows on parchment-lined baking sheet.
- Heat in oven until candies are melted, but not bubbling – about 5 to 8 minutes.
- Quickly spread melted candies in a thin even layer; scatter chopped pecans over top, pressing into candy.
- Return to oven and heat until candy bubbles – about 2 to 3 minutes.
- Remove from oven and cool completely.
- Meanwhile, prepare Frosting: In medium bowl, with wooden spoon, stir cream cheese and confectioners’ sugar until softened and smooth. Add molasses and mix until blended.
- To serve, slice cooled cake in half horizontally; remove top layer and fill bottom piece with half the cream cheese frosting.
- Place top layer of cake on top of filling. Spread remaining frosting on top with a thin coating on side of cake.
- Break up pecan crunch into large irregular pieces and place decoratively on side of cake (thin layer of icing should help it adhere).
- Nutrition information per serving – calories: 467; protein: 6g; carbs: 53g; saturated fat: 6g; monounsaturated: 13g; polyunsaturated fat: 5g; cholesterol: 56 mg; fiber: 2g; sodium: 225 mg.