Sweet Potato-Cranberry Cake Recipe

Name: Sweet Potato-Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 tablespoons ground cinnamon; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 ½ teaspoons ground ginger; 1 teaspoon salt; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; 2 cups sweet potatoes, cooked and mashed; 1 ½ cups cooking oil; 4 eggs; 1 ½ teaspoons vanilla; 1 ½ cups sugar; 1 cup chopped walnuts, and toasted or pecans, toasted; ¾ cup chopped cranberries; 4 ounces semisweet chocolate, melted and cooled slightly; powdered sugar (optional)

Servings: persons

3 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1 ½ teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 cups sweet potatoes, cooked and mashed
1 ½ cups cooking oil
4 eggs
1 ½ teaspoons vanilla
1 ½ cups sugar
1 cup chopped walnuts, and toasted or pecans, toasted
¾ cup chopped cranberries
4 ounces semisweet chocolate, melted and cooled slightly
powdered sugar (optional)

1
Grease and lightly flour a 10-inch fluted tube pan; set aside.
2
In a large bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt, cloves, and nutmeg.
3
Set aside.
4
In a very large bowl beat sweet potatoes and oil with an electric mixer on medium speed until combined.
5
Beat in eggs and vanilla until well combined.
6
Beat in sugar.
7
Add flour mixture, beating until combined.
8
Fold in walnuts and cranberries.
9
Transfer 1/3 (about 2-1/2 cups) of the batter to a large bowl; stir in melted chocolate.
10
Spoon half of the remaining plain batter into the prepared tube pan.
11
Spoon chocolate batter atop batter in pan.
12
Spoon remaining plain batter atop chocolate batter.
13
Using a thin metal spatula, swirl batter slightly to create a marbled appearance.
14
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.
15
Cool cake in pan on a wire rack for 15 minutes; invert cake onto a wire rack.
16
Cool completely.
17
If desired, sprinkle top of cake with powdered sugar just before serving.

2035

kcal

Calories

129

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 tablespoons ground cinnamon, 1 tablespoon baking powder, 1 tablespoon baking soda, and more.

Yes, Sweet Potato-Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato-Cranberry Cake

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