For cake: Pierce sweet potatoes with fork. Microwave on high until very tender,
about 8 minutes per side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; heat to 325 degrees F. Spray 12-cup Bundt
pan with nonstick spray, then generously butter pan.
Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium
bowl. Measure enough mashed sweet potatoes to equal two cups. Transfer to large
bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth.
Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat
just until blended. Beat in vanilla extract. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour and
5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides
of pan and center tube to loosen cake. Turn out onto rack and cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream
and butter in medium saucepan over medium-low heat until butter melts and sugar
dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally
stirring and swirling pan. Remove from heat and stir vanilla extract. Pour brown
sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color,
about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon,
whisking often, about 15 minutes.
Spoon icing thickly over top of cake, allowing icing to drip down sides of cake.
Let stand until icing is firm, at least one hour.
Can be prepared one day ahead. Cover with cake dome and let stand at room temperature.
Posted by BettyBoop at Recipe Goldmine 10/26/2001 12:03 pm