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Sweet potato cakes recipe japanese

Sweet potato cakes recipe japanese
Ingredients
  • Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons sodium bicarbonate
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 cup sugar
  • 1 1/2 cups (3 sticks) margarine
  • 1 cup brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla flavoring
  • 2 1/2 cups mashed cooked sweet taters
  • 1/2 cup crushed pineapple, drained
  • 1 cup raisins
  • 1 cup chopped walnuts, plus additional for garnish, optional
  • Cream Cheese Icing:
  • 16 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 1 tablespoon vanilla flavoring
  • 3 cups confectioners' sugar
Directions

Preheat oven to 350 levels F. Adjust the positioning of the rack to the middle of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Put aside.

Inside a large bowl, stir together the flour, sodium bicarbonate. baking powder, salt, cinnamon. nutmeg, and granulated sugar. Put aside. Within the bowl of the mixer, cream margarine and brown sugar on low speed, after which increase speed to medium and beat until well-combined. Progressively add some dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at any given time, beating well after each egg and scraping lower the edges from the bowl after adding each egg. Add vanilla, sweet taters, pineapple. raisins, and walnuts and blend on low speed until completely mixed.

Pour batter into pans and smooth the top having a metal spatula. Bake for one hour to at least one hour and ten minutes, or until a toothpick placed in center arrives clean whenever you touch the middle of the wedding cake, it ought to spring back. Let it awesome in pans for ten minutes, after which invert onto a rack and awesome completely.

For icing: Within the bowl of the electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Progressively add sugar and beat on low speed until smooth.

Icing the wedding cake: Place 1 cake layer, top-side lower, on the cake platter. Utilizing a metal spatula. spread a layer of cream cheese frosting evenly over the top cake. Go ahead and take next layer and put it on the top, rounded-side up. Frost the very best and sides from the cake using the remaining frosting. The wedding cake ought to be refrigerated for around one hour to make certain the layers are positioned. Sprinkle chopped walnuts on the top of cake, if preferred.

Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.

Recipe thanks to Cassandra Thomas, Yams Sensations, Detroit, MI

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