Cinnamon Swirl Sweet Potato Cake
This slab cake is big enough to feed a crowd or last the long weekend!
3 cups self-raising flour
1tsp baking powder
1 cup caster sugar
1/2 tsp grated nutmeg
2 cups cooked and cooled sweet potato
1 + 1/2 cups milk
2 eggs, lightly beaten
2tsp vanilla extract
1/2 cup butter, melted
1/3 cup butter, softened
1/2 cup brown sugar
2 cups icing sugar
Preheat the oven to 180c.
Sift the flour, baking powder, caster sugar and nutmeg into a large mixing bowl.
Mash the sweet potato and then whisk in the milk, eggs, vanilla and butter.
Stir the wet mixture into the dry mixture and pour into a lined 32x23cm deep baking tin.
Whisk the swirl ingredients together and swirl through the batter.
Bake for 30-35 minutes or until a skewer inserted into the cake comes away clean.
Put the cake in its tin on a cooling rack and leave until cool enough to serve.
While the cake is baking make the glaze by sifting the icing sugar into a bowl and then adding the vanilla and milk.
Slick the glaze over the cake while it is still warm.
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