YUMMY SWEET POTATO CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with greased parchment paper.
- Combine milk and 2 tablespoons orange juice in a bowl; set aside at room temperature for at least 10 minutes.
- Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
- Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low; slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract; mix until smooth.
- Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes; invert onto rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 57.7 g, Cholesterol 66.6 mg, Fat 13.1 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 328.3 mg, Sugar 34.9 g
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Syed Mudasser Ali Shah
s@gmail.comThis cake is so versatile! I've made it with different fruits, nuts, and spices. It's always a hit.
Olivia Powell
o_powell@gmail.comThis cake is perfect for meal prep. I made a double batch and froze half of it. It reheats really well.
Manuel CHABLA
m_chabla@yahoo.comI made this cake vegan by using flax eggs instead of regular eggs. It was still delicious!
Leland burnes
leland_b@aol.comI made this cake gluten-free by using almond flour instead of all-purpose flour. It turned out great!
Foluke Abe
a.foluke61@gmail.comI didn't have any pecans on hand, so I used walnuts instead. They worked just as well.
Kristopher
kristopher38@yahoo.comThe cake was a little dry. I think I should have used more frosting.
stojance andonov
s@aol.comI had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Socrates Tambo
tambosocrates@yahoo.comThis cake was a little too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Bella Boshoff
b_boshoff@yahoo.comI'm not a huge fan of sweet potato, but I really enjoyed this cake. The flavor was subtle and not overpowering, and the cake was moist and fluffy.
Pamela Mahlangu
m_p@aol.comThis cake was a little more work than I expected, but it was definitely worth it. The end result was a delicious and beautiful cake that was perfect for a special occasion.
Saif Imtiaz
i.saif@gmail.comI made this cake for a bake sale, and it sold out in minutes! Everyone loved it, and I got so many requests for the recipe.
Segun Boanerge
b_s@gmail.comThis cake is so moist and fluffy! The sweet potato flavor is subtle, and the frosting is the perfect finishing touch. I highly recommend this recipe.
Smd hanif
hanif_smd@yahoo.comI've made this cake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Allia Bella
bella34@aol.comI'm not a very experienced baker, but I was able to make this cake without any problems. The instructions were clear and easy to follow. The cake turned out perfectly, and it was so delicious.
Md Soref
soref_m@hotmail.frI made this cake for my family last weekend, and it was a huge success. My kids loved it, and my husband even went back for seconds. The cake was moist and flavorful, and the frosting was the perfect finishing touch.
Nakibuuka Prossie
prossie_n@gmail.comThis cake was a hit at my potluck! Everyone loved it, and I got so many compliments. It's definitely a recipe I'll be making again and again.
Emmanuel Johnson
j.emmanuel60@hotmail.comI'm not usually a fan of sweet potato desserts, but this cake changed my mind. It was so light and fluffy, and the sweet potato flavor was subtle and not overpowering. I loved the crunchy pecan topping, too. This cake is a keeper!
Lister Nyaigoti
n30@yahoo.comThis sweet potato cake was divine! The texture was moist and fluffy, and the flavor was perfectly balanced between sweet and savory. I added a bit of extra cinnamon and nutmeg, and it really took the cake to the next level. I'll definitely be making