Autumn Returns For Spring

Sweet Potato Banana Cake with Orange Ginger Frosting

It’s love season – Spring, however Autumn’s flavors have returned for this recipe.

Since it’s my sweetie’s favorite mix of flavors, it’s all good…

Yes, BOB created this recipe’s mixture of sweet potato and banana with orange and ginger frosting (my choice would have been lemon ginger since I think these two flavors compliment one another better). Yet all of these flavors worked! And worked well!

I adapted the recipe from one I found on FoodNetwork.com and a non-professional baker created it. Here’s my rendition of the recipe.

Sweet Potato Banana Cake

Ingredients (for 2, 9″ layers)

2 1/2 C flour
2 t baking soda, 2 t baking powder, 1/4 t salt, 2 t cinnamon, 2 t nutmeg
3/4 C granulated sugar
2 1/2 sticks butter
3/4 C brown sugar
3 eggs
1 T vanilla
1/4 C milk
2 1/2 C cooked, mashed sweet potatoes (organic “jewel” are best)
1/2 C banana, ripe and mashed

Process: Preheat oven to 350 degrees F. Prepare two, 9″ cake pans.
Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and granulated sugar in a medium bowl. Cream butter and brown sugar in a large bowl. Add eggs one at a time mixing well then add vanilla. Add dry ingredients, milk, sweet potatoes and banana alternating between these ingredients. Careful not to overmix. Pour evenly into prepared pans and bake for about 45-60 minutes.

Eggs & vanilla, flour mixture and sweet potatoes & banana.

Look at this batter. So rich…

The sweet potatoes are enriching this recipe.

In the pan before baking

In the pan after baking.  The result was a dense, richly flavored, super moist cake.

The frosting was extra sweet so I made half the recipe and used it sparingly.

Orange Ginger Frosting
Ingredients: 3 C powdered sugar, 2 sticks butter, 1 t orange oil (extract), 2 T minced crystallized ginger, 2 T cream.
Process: Mix all ingredients together until creamy.

I made an orange whipped cream which was creamy and less sweet, for between the two layers.

Orange Whipped Cream
Ingredients: 8 oz. whipping cream, 1 t orange oil (extract), 1 T powdered sugar.
Process: Mix all ingredients till fluffy.

This is Bob & Donna’s recipe. Taking my knowledge of food and Bob’s penchant for mixing varying flavors we created a satisfying cake with bold flavor that worked!

My neighbor happened to come by as we were cutting the cake. Her response: “It is delicious! Can I have the recipe?”

Enjoy this cake now, in the Fall or whenever…

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3 Comments on “Autumn Returns For Spring”

  1. bob515t says:

    That Sweet Potato Cake was fantastic. Full bodied, substantial, nutritious, and GoooooooD!
    Never tasted such a delightful treat… although I must admit to loving your Sweet Potato Pies.

    And guess what ???? Sweet Potato Cake is good for you too;

    Sweet potatoes are very nutritious. They contain a lot of beta carotene which is an important anti-oxidant.

    One cup of baked sweet potato with out butter, salt etc. has the following:
    Calories 180
    Sodium 72mg
    Carbohydrates 41g
    Fiber 7g
    Sugar 13g
    Protein 4g
    Vitamin A 769%
    Vitamin C 65%
    Calcium 8%
    Iron 8%

    Read more: http://wiki.answers.com/Q/What_is_the_nutritional_value_of_a_sweet_potato#ixzz1syW3jEGz

    Your culinary surprises are getting better and better – is there a book in the future ?
    I certainly hope so.

    Keep up the good work

    B

  2. shinky says:

    Yess Donna,everything is sounding great maybe next time I come over we can probably ma1ke this!!


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