Sweet potato and ginger cake

• Produce

  • 3/8 cup Candied ginger
  • 1/4 tsp Ginger, ground
  • 2 1/4 cup Sweet potato, cooked

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Brown sugar, dark
  • 1 cup Cake flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Rum, dark

Found on ohhoneybakes.com

Description

Ingredients

• 2¼ c (450 g) cooked sweet potato, well mashed
• ¾ c (150 g) sugar
• ¼ c (50 g) dark brown sugar
• 2 eggs at room temperature
• ¾ c vegetable oil
• 1 c (115 g) cake flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp nutmeg (freshly grated, if you can)
• ¼ tsp ground ginger
• 1 tbsp dark rum, I used The Kraken Black Spiced Rum
• 1 tsp vanilla extract
• ¼ c plus 2 tbsp finely chopped candied ginger
• 3 egg whites
• 1 c (200 g) white sugar
• 1½ sticks (12 tbsp) butter, cool but not cold
• 2 tbsp plus 2 tsp dark rum, I used The Kraken Black Spiced Rum
• 1 tsp vanilla extract
• ½ tsp vanilla bean powder (or ¼ vanilla bean, scraped)
• pinch of cinnamon
• pinch of salt

Directions

• Preheat oven to 350 degrees. Butter 3 x 6 inch cake pans, line with rounds of parchment, dust with flour and tap out the excess. Set aside.
• Beat the sugar and eggs together on medium-high speed for about 5 minutes or until light and fluffy, Add the oil and beat on medium until combined. Add the cooled sweet potato puree and mix until combined.
• Sift dry ingredients together and then add to sweet potato mixture.
• Add the rum and vanilla and mix just until combined, then gently stir in crystallized ginger.
• Evenly distribute batter into the prepared pans and smooth with a spatula. Bake for 20 minutes, rotate pans in the oven, then bake for an additional 3-5 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let pans cool on a wire rack for 10 minutes or until cool enough to handle, then invert cakes onto rack and allow them to come to room temperature. Can be made 2 days in advance, wrapped tightly in 2 layers of plastic wrap and stored at room temperature.
• Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
• Fill a saucepan with 1 inch of water and bring to a boil, then reduce to a simmer. Place the metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add the egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees on a candy thermometer or until all the sugar has dissolved and the mixture is foamy and hot. Remove from heat.
• Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
• Begin slowly adding the butter pieces and mix until the texture is smooth. If the buttercream curdles, keep mixing, itll come back together.
• Add the rum, vanilla extract, vanilla bean powder, salt and cinnamon and mix well. Taste, add a pinch of salt, and taste again. Add more salt or cinnamon if desired.
• You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks. Bring back to room temperature and beat until smooth before using.
• If you want to crumb coat the cake, double the recipe. To completely ice the cake, triple it.