Gingersnap-Crusted Sweet Potato Cake Recipe
"I like to bring one of these glazed sweet potato bundt cakes as a special hostess give during the holiday season. The icing looks pretty draping down the sides and it remains glossy even after it dries. —Catherine Wilkinson, Dewey, Arizona..."
INGREDIENTS
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2 teaspoons plus 1 cup butter, softened, divided
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1/3 cup finely crushed gingersnap cookies (about 6 cookies)
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2 cups sugar
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2 eggs
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2 cans (15-3/4 ounces each) sweet potatoes, drained and pureed
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3-1/2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground ginger
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1 teaspoon salt
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1/2 teaspoon ground cloves
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2-1/4 cups confectioners' sugar
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1/2 cup maple syrup
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3/4 teaspoon McCormick® Pure Vanilla Extract
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