my delicious gingered sweet potato pineapple cake

How To Make my delicious gingered sweet potato pineapple cake

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  1

  Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
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  2

  Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
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  3

  In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
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  4

  In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
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  5

  Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
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  6

  Now, add flour mixture and beat until well blended. Stir in vanilla.
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  7

  Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
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  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.
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  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!
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  10

  Enjoy!
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