Sweet Potato Layer Cake With Spiced Pecan Buttercream
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
65
Sweetness
55
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2.5 cups
Pecan Halve1 tbsp
Ground Cinnamon1 tsp
Ground Nutmeg910 g
Sweet Potatoes4 large
Egg3 cup
Sugar1 cup
Canola Oil2 cups
Cake Flour2 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Ginger2 tsps
Pure Vanilla Extract3 tbsps
Rum6 large
Egg Yolk1 cup
Light Corn Syrup1 tbsp
Vanilla ExtractDirections:
1
Make Spiced Pecans: Preheat the oven to 350 degrees F
2
Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant
3
Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly
4
Stir in the melted butter to make a paste
5
Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes
6
Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once
7
Remove from the oven, cool completely and leave the oven on
8
When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside
9
Meanwhile, pierce the sweet potatoes with a fork
10
Microwave on high until very tender, about 8 minutes per side
11
Cool, peel, and mash the sweet potatoes with a potato masher or fork
12
Lower oven temperature to 325 degrees F
13
Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside
14
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes
15
Add the canola oil; beat on medium until combined
16
Add the mashed sweet potatoes and mix until combined
17
Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture
18
Mix in vanilla and rum
19
Fold in 1 1/4 cups of the chopped Spiced Pecans by hand
20
Evenly distribute cake batter into the prepared pans, and transfer to the oven
21
Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes
22
Let pans cool on a wire rack 10 minutes
23
Invert cakes onto rack; cool completely
24
Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes
25
Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil
26
Immediately scrape the mixture into a heatproof 1-cup glass measure
27
With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds
28
Repeat until all of the syrup has been added
29
Beat until the bowl has cooled to room temperature
30
On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition
31
The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!)
32
Scrape the bowl and beat in the vanilla and salt
33
Mix in 3/4 cup chopped Spiced Pecans
34
Cut each cooled cake layer in half horizontally, creating 4 layers
35
Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface
36
Stack next layer on top, and frost
37
Repeat frosting-and-stacking process until each layer is frosted
38
Spread remaining frosting on sides and top of cake
39
Arrange remaining Spiced Pecans decoratively on top of cake
40
Chill for 1 hour or serve immediately if you can't wait! A viewer, who may not be a professional cook, provided this recipe
41
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results