About this recipe:A great alternative to spiced pumpkin cake. This cake is flavoured with sweet potato, cinnamon, allspice and ginger. It's incredibly moist and will work well with a cream cheese or buttercream icing.
280g plain flour
5 tablespoons cornflour
3 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
220g dark dark brown soft sugar
200g caster sugar
190g mashed cooked sweet potato
75g sultanas, chopped
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins.
Sift together flour, cornflour, baking powder, bicarbonate of soda, salt, cinnamon, allspice and ginger.
Mix together buttermilk, potatoes and raisins in a medium bowl.
In a large bowl, cream butter. Gradually add white and dark brown soft sugars, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths and potato mixture in thirds to creamed mixture. Turn batter into prepared tins and spread evenly.
Bake for about 30 minutes or until cake tests done. Cool and remove from tins. Ice as desired.