Monday, November 13, 2017

Thanksgiving Sweet Potato Cake

Thanksgiving Sweet Potato Cake

Right off the top here I have to admit to a 'Oops'. But it was a good tasting oops.  I made a cake for the Legion Cake raffle, I make one every other week for them to raffle off, they use the proceeds to fund various good deeds in our community.
I had designed a cake in my mind, figured out how to balance the flavors and then my mind got stuck on making it into a three layer cake with 7 minute frosting.
Yeah, about that frosting, ummm, I'd forgotten how much of an escape artist that it could be.
It tried to escape, not just from between the layers, but it tried sneaking off the top of the cake as well. 
I caught it, and luckily for me, someone at our table won the cake so I got to cut it.
And taste it as well.

I also want to say I looked at this site and this site for inspiration.
I used my potato ricer to make sure that the sweet potato was nice and smooth.  I rarely use it for mashed potatoes, but it worked like a dream for this.
Riced sweet potato
I also had fun making the frosting.  Just remember that the water underneath has to be boiling, otherwise you get little sugar granules in the frosting.
Making 7 minute frosting
7 Minute Frosting
 As you can see the frosting was already oozing out.
Frosting the Thanksgiving cake with 7 Minute Frosting
And here's what I mean when I say that the frosting is an escape artist.  I had to skewer the cake to keep it from sliding around when I cut it.

Yield: A two layer cake or a bundt cake

Thanksgiving Cake - Sweet Potato Cake


prep time: 15 MINScook time: 45 MINStotal time: 60 mins
This was an amazing tasting cake and perfectly balanced on flavors


  • 1/2 cup  salted butter ( you can use unsalted butter if you like but would need to add 1/2 teaspoon of salt)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 cup flour
  •  2 tablespoons Potato Starch
  •  1 1/2 teaspoons Baking Powder
  •  3 eggs
  •  1 1/2 cups cooked sweet potato, riced or mashed well
  •  1/2 cup milk
  •   1/2 cup dried cranberries
  •   2 tablespoons bourbon
  •   1/2 cup chopped pecans
  • 1 teaspoon finely minced candied ginger
  • 1/2 teaspoon cinnamon
  • 1/2 cup each chopped pecans and dried cranberries for decorating the cake (opt.)
Felicity or 7 Minute Frosting
  • 2 cups brown sugar
  • 2 egg whites
  • 1/2 cup hot water


  1. Cook sweet potatoes, peel and mash, measure out 1 1/2 cups (about 1 1/2 large sweet potatoes) set aside to cool.
    Hydrate 1/2 cup dried cranberries in 2 tablespoons bourbon, set aside.
    Mince finely some candied ginger, measure out 1 tsp.  If you chop a little extra, you can add it to the topping.
    Grease and flour two 8 inch cake pans or one bundt pan.  Preheat oven to 350 degrees.
    Sift flour, potato starch and baking powder together, add the cinnamon and the ginger.
    Cream salted butter and sugar together, then add the eggs one at a time and mix.  Add 1-2 tablespoons of the flour mixture, then add the sweet potato and mix well.  Mix in half the flour and continue to mix on low speed, add the milk, blend and finish off by adding the rest of the flour.  Fold in the chopped pecans, dried cranberries and the bourbon.   Divide the batter in between two 9 inch pans or one 10 cup bundt pan. 
    Bake in 350 degree oven for 25 minutes for the layer pans or 35-40 minutes for the bundt pan.  The cake is done when it springs back when touched lightly in the centeror when a toothpick comes out clean.
    Let cool and frost with 7 Minute frosting.  If doing the 2 layer cake, the frosting will try to escape from between the layers.  If doing the bundt cake, just frost the top, the frosting will figure out how to cover the cake, all on it's own. 
    You can sprinkle the top with the additional chopped pecans and dried cranberries if you like.
  2. Felicity or 7 Minute frosting
    Combine all ingredients in top of double boiler
    Beat over boiling water for about 5 minutes or until thick.
    Remove from stove, beat over hot water for another 2 minutes.
    Beat over cold water until thick enough to stand in peaks.


The frosting will try to escape from between the cake layers so it's best frosted just before serving.
Created using The Recipes Generator

Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life.   You can purchase it on Amazon - here's the link   

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Your Cake looks Amazing! Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
    Miz Helen

    1. Thanks, the cake is going to be a repeat soon. I'll come by on Tuesday, got a great recipe to share then.

  2. Replies
    1. It was totally delish, and is in the rotation list to make again.


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