Cakes + cupcakes | Holiday | Recipes | Sweet | Thanksgiving

Sweet potato walnut cake

April 22, 2016
soft fluffy sweet potato loaf

Sweet potatoes do a wonderful job of keeping this cake extremely soft and moist. It’s interior is tender with a dense, moist crumb, and the crust is firmer and slightly chewy.

The cake is robustly spiced and full of hearty flavor. If you like sweet potatoes, carrot cake, or pumpkin-based recipes, you’ll love this bread.

stacked sweet potato walnut loaf

Hello lovelies!

I’m really excited about this post because this week I’m co-hosting Fiesta Friday #116 with Judi over @Cooking with Aunt Juju

I remember joining my first party when I first started blogging and I have met so many friends, tried an immense amount of yummy recipes and grew as a blogger a whole bunch since then. I really recommend you head on over and join the party and add your Fiesta Friday linkup party!

stack of sweet potato loaf

I know I haven’t blogged in a while because life has been a little hectic but after a good two weeks of absence, I’ve come to miss you all so I just had to come back. 🙂

But what would be a return without a super yummy recipe?

mini sweet potato loaf

It might sound odd of me to add sweet potatoes in cake but it helps keep it nice and moist on the inside leaving you with a cake that’s soft, springy, and bouncy.

I know we’re getting into the heart of Spring but I couldn’t make sweet potato cake without the addition of the infamous warming spices of cinnamon, ginger, nutmeg, allspice and cloves.

soft fluffy sweet potato loaf

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Sweet potato walnut cake
 
: Cake
Yield: 10 mini loaves or one 9" cake pan
Ingredients
  • 250g mashed sweet potato or pumpkin
  • ⅓ cup vegetable oil
  • 1¼ cup milk
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 cup sugar
  • ½ teaspoon salt
  • 5 eggs at room temperature (separated)
  • 1 teaspoon cream of tartar (optional)
  • 1½ cup chopped walnuts (toasted)
Method
  1. Preheat the oven to 350F and prepare your bundt pan by greasing it.
  2. Sift the flour, baking powder, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
  3. In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add in the cream of tartar and ½ cup of sugar. Increase to high speed and beat until stiff peaks form.
  4. In a separate large bowl, mix the sweet potato, oil, milk, vanilla, and the remaining ½ cup of sugar together until smooth. Add in the dry ingredients and stir until combined.
  5. Gently fold in the egg white mixture and toasted walnuts until just incorporated.
  6. Pour the batter into the prepared mini loaf tins or cake pan and bake at 350F for 15 - 20 minutes for mini loaves or 30 - 35 minutes for cake until golden brown and a toothpick comes out clean when inserted into the center.
  7. Let cool for 10 minutes before removing

 

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    1. Yup I could taste it for sure! It’s a little on the mild side but it definitely comes through. You could also try it with kabocha squash!

  1. Hi co-host! You’ve brought a great recipe to share with all of us at Fiesta Friday. Never used sweet potatoes in a cake before but you are encouraging me to do so. Great recipe Cynthia! Hope you are having fun…

  2. It sounds wonderful! I haven’t thought about incorporating sweet potatoes in a cake but when you think about it, they’re a lot like pumpkin in taste and texture so they should be delicious in any cake. Thanks for co-hosting FF!! XOXO

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