Sweet Potato Tea Cake Recipes

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with 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.

Steps:

• Prepare the cake: Bring a large pot of water to a boil. Boil sweet potatoes until just tender, 15 to 20 minutes, then drain.
• Meanwhile, make the meringue: In a stand mixer fitted with the whisk attachment, whip egg white, sugar and vanilla until glossy, stiff peaks form. Scrape meringue into a bowl and set aside; rinse off the whisk attachment and bowl and return to stand mixer.
• Heat oven to 325 degrees and butter a 9-by-5-inch (23-by-12-centimeter) loaf pan.
• Transfer sweet potatoes to stand mixer bowl. Add orange juice and whisk until smooth, scraping down sides of the bowl to make sure there are no lumps. Add oil, granulated sugar, brown sugar and salt and mix until well combined. Add eggs one at a time, mixing well after each addition; use a rubber spatula to scrape down the sides of the bowl.
• In a separate bowl, use a fork to mix together flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Add to egg mixture in stand mixer and combine on low speed just until smooth. Transfer batter to the prepared loaf pan.
• Use a spoon to top the batter with the meringue, gently swirling it into the batter and pulling it back out a few times to create streaked peaks. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Let cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Steps:

• 1. Place rack in lower third of oven; preheat to 325°. Lightly butter sides and bottom of a 9x5" loaf pan. Line pan lengthwise with parchment paper, leaving about a 2" overhang.
• 2. Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and cloves in a medium bowl to combine.
• 3. Using an electric mixer on medium-high speed or a stand mixer fitted with the whisk attachment, beat sweet potato purée, oil, salt, and 1⅓ cups (266 g) sugar in a large bowl until well combined. Add eggs one at a time, beating well after each addition before adding the next. Scrape down sides of bowl with a rubber spatula. Add dry ingredients and beat until incorporated. Scrape down sides of bowl, then reduce speed to medium and continue to beat until smooth, 5-10 seconds (batter should be the consistency of a thick purée). Transfer batter to prepared pan; smooth surface with an offset spatula.
• 4. Pour water to a depth of about 2" into a medium saucepan, heat over medium, and bring water to a simmer. Whisk egg whites and remaining ⅔ cup (134 g) sugar in a medium bowl (or use the stand mixer bowl) set over simmering water (do not let bowl touch water). Continue to whisk until whites are hot to the touch (an instant-read thermometer should register 120°), about 5 minutes.
• 5. Carefully remove bowl from pan and immediately beat on high speed (or return bowl to stand mixer and beat with the whisk attachment) until mixture is very thick and holds stiff peaks when you lift out the beaters, 5-7 minutes. Add vanilla and beat to combine.
• 6. Spoon meringue over batter. Drag a knife through meringue and batter to create a marbled pattern. Don't thin out the meringue too much, though; it bakes best when left in thicker patches.
• 7. Bake cake until a paring knife inserted into the center comes out clean, 90-100 minutes. Let cake cool in pan on a wire rack 20 minutes. Run a sharp knife around short sides of pan, lift out cake using parchment overhang, and let cool completely. Serve cake at room temperature.