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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Whenever I make these cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 cup packed brown sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon pumpkin pie spice |
4 eggs |
1-1/4 cups canola oil |
3 cups shredded peeled sweet potatoes |
1 teaspoon rum extract |
1 can (8 ounces) crushed pineapple, drained |
1 cup golden raisins |
1 cup chopped walnuts |
frosting: |
1 package (8 ounces) cream cheese, softened |
1 cup butter, softened |
5 cups confectioners' sugar |
4 teaspoons brown sugar |
1 teaspoon vanilla extract |
1/2 teaspoon rum extract |
1-1/2 cups ground walnuts |
Directions:
1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.
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