MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE

My Delicious Gingered Sweet Potato Pineapple Cake image

Provided by Cassie *

Categories Cakes

Time 1h20m

Number Of Ingredients 19

1 3/4 c cooked & peeled sweet potato - mashed ( about 3 med potatoes )
20 oz crushed pineapple - drained and juice squeezed out
2 c sugar
1 c oil
4 eggs
2 3/4 c flour
2 tsp ground cinnamon
1 tsp baking soda
1 Tbsp candied ginger - minced
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
GLAZE
1 - 1 1/4 c confectioners' sugar
1/2 c chopped pecans
1/3 c heavy cream
1/2 c butter
3/4 c brown sugar
1 tsp vanilla

Steps:

1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
6. Now, add flour mixture and beat until well blended. Stir in vanilla.
7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
10. Enjoy!