Rating: 4 stars
2 Ratings
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  • 5 star values: 1

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.

Recipe by Cooking Light December 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

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

  • 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.

  • 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.

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

Nutrition Facts

300 calories; calories from fat 26%; fat 8.7g; saturated fat 2.1g; mono fat 2.2g; poly fat 3.8g; protein 4.7g; carbohydrates 51.5g; fiber 1.1g; cholesterol 40mg; iron 1.8mg; sodium 201mg; calcium 41mg.
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