Ingredients
Cake
1 cup vegetable oil
1 cup granulated sugar
1 cup firmly packed brown sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
3 cups grated fresh sweet potatoes
2/3 cup dried cranberries
1 cup chopped pecans, divided
Icing
½ cup (1 stick) butter, softened
6 tablespoons milk
2 tablespoons brown sugar or dark corn syrup
½ teaspoon maple extract
Pinch salt
4 cups confectioners’ sugar, sifted
Preparation
Cake Preheat oven to 350°F. Spray 13 x 9-inch pan with vegetable pan spray. In large bowl, beat oil, granulated sugar, brown sugar, eggs and vanilla with electric mixer until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, ginger and allspice. Stir into egg mixture; mix well. Fold in sweet potatoes, cranberries and 3/4 cup pecans. Pour into prepared pan. Bake 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool completely in ‘pan on wire rack.
Icing In large bowl, beat butter with electric mixer until creamy. Add remaining ingredients; beat on medium-high speed until smooth and fluffy. Spread evenly over cake. Sprinkle with remaining 1/4 cup pecan pieces.
