Becky Luigart-Stayner; Lydia DeGaris-Pursell
18 servings

This not-too-sweet cake is a great one to have on hand throughout the holidays, especially since you can serve it for breakfast or dessert.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.

Step 3

Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.

Step 4

Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.

Step 5

Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Step 6

To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.

Ratings & Reviews

cherieg's Review

May 21, 2014

SusanK99's Review

April 28, 2012
Good and very moist. The icing came out a bit chunky, but I didn't have time to let it get really soft...that might make a difference. On a good note though, the icing amount called for didn't seem like too much (I often find a sugar glaze to be too sweet and usually cut in half).