WHISKEY CAKE RESTAURANT RECIPE RECIPES

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SWEET POTATO CAKE RECIPE | FOOD NETWORK



Sweet Potato Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 3 hours 0 minutes

Prep Time 50 minutes

Cook Time 1 hours 10 minutes

Yield 12 to 16 servings

Number Of Ingredients 19

2 1/2 cups all-purpose flour
2 teaspoons baking soda
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 extract
2 1/2 cups mashed cooked sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts, plus additional for garnish, optional
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
  • In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
  • Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
  • For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
  • Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

PUMPKIN SPICE CAKE RECIPE | FOOD NETWORK



Pumpkin Spice Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 30 minutes

Cook Time 25 minutes

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  • Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  • Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  • Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  • Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  • Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

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