I like to bring one of these glazed sweet potato Bundt cakes as a special hostess gift during the holiday season. The icing looks pretty draping down the sides, and remains glossy even after it dries.
—CATHERINE WILKINSON DEWEY, AZ
PREP: 25 MIN. • BAKE: 65 MIN. + COOLING • MAKES: 12 SERVINGS
2 teaspoons plus 1 cup butter, softened, divided
1/3 cup finely crushed gingersnap cookies (about 6 cookies)
2 cups sugar
2 eggs
2 cans (15 3/4 ounces each) sweet potatoes, drained and pureed
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves
2 1/4 cups confectioners’ sugar
1/2 cup maple syrup
3/4 teaspoon vanilla extract
1. Preheat oven to 350°. Grease a 10-in. tube pan with 2 teaspoons butter and coat with crushed cookies; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes. Combine the flour, baking soda, ginger, salt and cloves; gradually add to the creamed mixture.
3. Transfer mixture to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a small bowl, combine the confectioners’ sugar, maple syrup and vanilla. Pour over top of cake, allowing glaze to drape over sides.