Holiday Sweet Potato Cake

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake. ...MORE + LESS -

Cake

2 cups (500 mL) all-purpose flour

1 cup (250 mL) granulated sugar

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

3/4 tsp (3 mL) salt

1 1/2 tsp (7 mL) ground cinnamon

2 cups (500 mL) shredded peeled sweet potato

3/4 cup (175 mL) vegetable oil

1 tsp (5 mL) vanilla

3 eggs

1/2 can (398 mL/14 FL oz) crushed pineapple in juice, undrained

3/4 cup (175 mL) sweetened dried cranberries

Frosting

2 tubs Betty Crocker* Whipped Deluxe* Cream Cheese Frosting

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1

Heat oven to 350ºF. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
2

In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
3

Bake 25 to 35 minutes or until toothpick inserted in centre of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4

Fill layers and frost side and top of cake with frosting. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.