Sweet potato and maple cake
Sep 30, 1974 2:00pm- 1 hr 15 mins cooking
- Serves 18
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Ingredients
Sweet potato and maple cake
- 250 gram butter
- 2 eggs
- 3/4 cup (165g) firmly packed light brown sugar
- 1/4 cup (60ml) pure maple syrup
- 1 cup (255g) cold mashed kumara (orange sweet potato)
- 2 cup (300g) self-raising flour
- 1 teaspoon ground cinnamon
- 1/2 cup (125ml) buttermilk
- 375 gram cream cheese
- 1/4 cup (40g) icing (confectioners') sugar
- 2 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 1 cup (120g) pecans
Method
Sweet potato and maple cake
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1Have butter and eggs at room temperature.
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2Preheat oven to 180°C (160°C fan forced). Grease 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper 5cm (2-inches) above edges.
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3Beat butter, sugar and syrup in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl, stir in kumara, sifted dry ingredients and buttermilk.
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4Spread mixture into pan. Bake cake about 35 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
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5Make cream cheese frosting. Have cream cheese at room temperature. Beat cream cheese and sifted icing sugar in small bowl with electric mixer until smooth. Beat in maple syrup and cinnamon.
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6Candied pecans Combine sugar and the water in medium saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil, boil, without stirring, until toffee turns golden. Remove from heat, add nuts, swirl pan until nuts are coated with toffee mixture. Remove nuts with a slotted spoon. Transfer to a baking-paper-lined oven tray in a single layer. Pour remaining toffee onto tray away from the nuts. Stand until set. Cut nuts in half lengthways. Break toffee into pieces.
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7Spread cake with frosting, sprinkle with candied pecans and pieces of toffee.
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