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Gingersnap-Crusted Sweet Potato Cake

 Gingersnap-Crusted Sweet Potato Cake
I like to bring one of these glazed sweet potato bundt cakes as a special hostess give during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. —Catherine Wilkinson, Dewey, Arizona
12 ServingsPrep: 25 min. Bake: 65 min. + cooling

Ingredients

  • 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

Directions

  • Grease a 10-in. tube pan with 2 teaspoons butter and coat with
  • crushed cookies; set aside.
  • 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.

2 of 2

Gingersnap-Crusted Sweet Potato Cake (continued)

Directions (continued)

  • Transfer 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.
  • 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. Yield: 12 servings.