Sweet Potato Spice Cake With Bourbon Cream Cheese Frosting Recipes
SWEET POTATO SPICE CAKE WITH BOURBON CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 325 degrees farenheit. Line a 8 1/2 x 4 1/2 inch load pan with parment paper and lightly spray with cooking oil.
- In a medium sized bowl, whisk the dry ingredients together.
- In a large bowl, whisk together the wet ingredients until smooth.
- Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!
- Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
- Cool the load completely before frosting or eating it.
- Beat the cream cheese, butter, bourbon, and vanilla.
- Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.
BOURBON CREAM CHEESE FROSTING
A delicious twist on cream cheese frosting. This is great for decorating the Red Velvet Cake and would be excellent on Banana Cake!
Provided by Susan Hissam
Categories Desserts Frostings and Icings Cream Cheese
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until smooth. Add confectioners' sugar and bourbon. Beat until creamy.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.3 g, Cholesterol 40.9 mg, Fat 14.2 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.2 mg, Sugar 39.2 g
SPICE CAKE WITH BOURBON-PECAN FROSTING
Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other.
Provided by GoldsmithLissa
Categories Dessert
Time 2h30m
Yield 1 9-in 2-layer cake, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
- Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
- Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
Nutrition Facts : Calories 1418.1, Fat 66.2, SaturatedFat 38.7, Cholesterol 302.6, Sodium 578.3, Carbohydrate 194, Fiber 2.4, Sugar 141.6, Protein 13.2
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