Sweet Potato Bundt Cake
This cake is made with Japanese sweet potatoes and is easy to make. If you can’t find Japanese sweet potatoes you can use regular ones.
Ingredients
- 2 cups mashed sweet potatoes, I used japanese sweet potatoes
- 2 3/4 cups flour
- 2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Thoroughly grease a 12-cup Bundt pan. I use a pam spray that has flour already added to it.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
- In a large mixing bowl combine the sweet potatoes, oil, and sugar. Beat until smooth. Add eggs and beat until combined. Then add the flour mixture and beat until just blended. Add the vanilla and mix on low speed until blended. Pour the batter into the Bundt pan.
- Bake for 1 hour and 5 minutes or until a cake tester comes out mostly clean. Cool the cake in the pan, and then invert onto a cake platter.
Notes
Recipe slightly adapted Sauce and Sensibility
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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