Pumpkin Sweet Potato Bundt Cake
My daughter made this cake yesterday entirely from scratch. This is a lot of work, but it is so worth it! This cake is moist and delicious and tastes just like fall. When it’s baking, your house will smell so good.
Here’s what you’ll need:
2 sticks salted butter plus 1-2 tsp
1 cup packed light brown sugar
1 cup granulated sugar, plus 1/4 cup for candying
1 cup cooked mashed sweet potato (about 2 potatoes)
1 cup canned pumpkin
1 1/2 tsp vanilla extract
1 vanilla bean pod scraped
3 T Disaronno
4 large eggs
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/4 fresh ground nutmeg
2 Oranges (microplane zest of half an orange, fresh juice, and peel for candying)
1 cup chopped pecans
1 1/2 cup powdered sugar
1 T Cointreau
2 T crystallized ginger
Preheat the oven to 325 degrees F.
Toast pecans in a pan for about 3 minutes on low heat and set aside.
In a large bowl cream butter and sugars. Add sweet potato and pumpkin until light and fluffy. Add eggs one at a time. Next, add the vanilla extract, vanilla beans and the Disaronno.
Sift together dry ingredients. Then add the dry ingredients to the wet mixture 1/3 at a time. Mix until combined. Fold in microplaned zest of half an orange and the toasted pecans.
Pour into buttered bundt pan. Bake 60-70 min. Cool on wire rack.
While the cake is baking, heat 1/4 C sugar with 1/4 C water until simmering and sugar is dissolved. Julienne the orange zest of 1- 1 1/2 oranges and simmer in sugar mixture until transparent, about 10-12 min. Remove from syrup with tongs, roll in sugar and let dry on wax paper.
Combine 1 T- 1 1/2 T fresh orange juice with 1 T Cointreau and powdered sugar for glaze. Drizzle over the cake while the cake is still warm.
Roughly chop up crystallized ginger and candied orange peel and garnish on top of icing.
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