Gingersnap-Crusted Sweet Potato Cake Recipe

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Gingersnap-Crusted Sweet Potato Cake Recipe
Gingersnap-Crusted Sweet Potato Cake Recipe photo by Taste of Home
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Gingersnap-Crusted Sweet Potato Cake Recipe

Read Reviews
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Publisher Photo
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 it remains glossy even after it dries. —Catherine Wilkinson, Dewey, Arizona
Featured In: 28 Best Fall Cakes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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.
Transfer to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in 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.
Originally published as Gingersnap-Crusted Sweet Potato Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p118

  • 2 teaspoons plus 1 cup butter, softened, divided
  • 1/3 cup finely crushed gingersnap cookies (about 6 cookies)
  • 2 cups sugar
  • 2 large 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. 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 to prepared pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in 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. Yield: 12 servings.
Originally published as Gingersnap-Crusted Sweet Potato Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p118

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Bevalee User ID: 5991119 212859
Reviewed Nov. 25, 2014

"Oops, at first I didn't see where those ginger snaps went, but after careful reading, I found them. Delicious."

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