Sweet Potato Spice Cake

I mentioned a cake experiment I was trying a few days back, one that had my sweet-toothed sweet potato loving husband in mind.  


This is a bunt-style cake made with sweet potatoes, it is sweet & quite dense - and one of those cakes that gets better after sitting a couple days (re-warmed before eating).


Ingredients:
  1/4 cup crystallized ginger
  1 cup whole wheat flour
  1 cup uncooked quick oats
  1 Tbl baking powder
  2 tsp ground cinnamon (suggest Penzeys Vietnamese)
  1/2 tsp salt
  1/4 tsp ground cloves
  1 tsp ground ginger
  1/4 tsp freshly grated nutmeg

  1 1/2 cups cooked sweet potatoes (mashed up)

  1/2 cup Egg Beaters

  1/2 cup water

  1 cup sugar

  1 cup unsweetened applesauce

  1 tsp vanilla extract

Preheat oven to 325.  Prep a bunt pan (I use a springform bunt pan) with spray Crisco, finely chop the crystalized ginger and sprinkle it in the pan (it will end up on the top of the cake). Blend together dry ingredients in a large bowl, if sweet potatoes are hot mix eggs in with dry ingredients. Blend together wet ingredients in a medium bowl. Add wet ingredients into dry, mix well, carefully pour batter into bunt pan (try to keep that ginger in place). Bake until toothpick inserted in center of cake comes out clean, 60-70 minutes. Allow cake to cool in pan on rack for 15 minutes before turning out onto a plate.

Suggested toppings: Cool Whip Free (fat free), Betty CrockerWhipped Cream Cheese Frosting, Vanilla Ice Cream.