Page 48 - Harnett Life Fall 2019

Southern Sweet

Potato Cake

A wonderful southern cake with a honey buttercream frosting. Easy to make
and perfect for any occasion.

Ingredients medium-high for 4-5 minutes until creamy, stopping to
scrape down bowl at least twice. Gradually add beaten
• 2 1/2 cups all-purpose flour eggs. Beat on medium-high for 1-2 minutes until fluffy,
• 2 teaspoons baking soda scraping down bowl as needed. Add vanilla and sweet
• 2 teaspoons baking powder potatoes and beat until smooth, scraping down bowl as
• 1/2 teaspoon salt needed (scraping down the bowl is important ).
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger Add the dry ingredients into the butter mixture in
• 16 tablespoons (2 sticks) unsalted butter, room thirds, alternating with buttermilk. Beat on low speed
temperature until just incorporated, scraping down bowl as needed.
• 2 cups granulated sugar
• 3 large eggs, lightly beaten Divide batter evenly between pans. Bake at 350-degrees
• 1 tablespoon vanilla extract F for 35-45 minutes, or until toothpick inserted in center
• 2 1/2 cups mashed cooked sweet potatoes, cooled comes out clean. Allow to cool in pans for 10 minutes,
(about 4-5 sweet potatoes) then invert onto cooling rack to cool completely.
• 1 cup whole buttermilk

Instructions

Preheat oven to 350-degrees
F. Butter and flour two 9-inch
round cake pans. Line bottoms
with baking parchment and but-
ter the top of those too.

In a large bowl, whisk together
flour, baking soda, baking pow-
der, salt, cinnamon, and ginger.
Set aside.

In the bowl of a mixer, beat
together butter and sugar on