Embrace the vibrant essence of fall with the Autumn Delight Cake, a masterful confection that encapsulates the cozy warmth of autumn through its exquisite layers of flavor. This cake combines the homely comfort of sweet potato with the rich tones of spices and the crunch of candied pecans, making it a perfect centerpiece for any autumnal celebration.
Ingredients:
For the Cake Layers:
- 3 large sweet potatoes (about 900g)
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 1-1/4 cups (315ml) sunflower or vegetable oil
- 2 cups (230g) cake flour
- 1 tablespoon (7g) ground cinnamon
- 2 teaspoons (8g) baking powder
- 1 teaspoon (7g) salt
- 1 teaspoon (3g) ground nutmeg
- 1/2 teaspoon (1.5g) ground ginger
- 2 tablespoons (30ml) brandy or dark rum
- 2 teaspoons (10ml) pure vanilla extract
- 3/4 cup (120g) crystallized ginger, chopped
For the Toasted Marshmallow Filling:
- 16 large white marshmallows
- 1 cup (125g) icing sugar, sifted
- 1 cup (227g) butter, room temperature
- 1/2 teaspoon (2.5ml) pure vanilla extract
- 1 jar (213g) marshmallow cream (e.g., Fluff)
For the Brown Sugar Cinnamon Buttercream:
- 5 large egg whites
- 1-1/4 cups (250g) light brown sugar
- 1-1/2 cups (340g) unsalted butter, cubed
- 2 teaspoons (10ml) pure vanilla extract
- Pinch of salt
- A few pinches of cinnamon, to taste
For the Candied Pecans:
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (24g) brown sugar
- 1 cup (100g) pecan pieces
Directions:
- Prepare the Cake Layers:
- Microwave the sweet potatoes until tender, peel, and mash thoroughly.
- In a large mixing bowl, beat sugar and eggs until well combined. Stir in the oil and sweet potato puree.
- Sift together cake flour, cinnamon, baking powder, salt, nutmeg, and ginger. Gradually mix into the wet ingredients.
- Stir in the brandy or rum and vanilla extract. Fold in the crystallized ginger.
- Pour batter into prepared cake pans and bake at 350°F for 25-30 minutes or until a toothpick inserted comes out clean. Cool cakes on a wire rack.
- Make the Filling:
- Place marshmallows on a baking sheet under a broiler until golden and toasted. Beat the toasted marshmallows with butter, icing sugar, vanilla, and marshmallow cream until smooth.
- Prepare the Buttercream:
- Set up a double boiler with egg whites and brown sugar, whisking until the sugar has dissolved and the mixture is warm to the touch. Transfer to a stand mixer and whip into a glossy meringue.
- Gradually add butter to the meringue, then stir in vanilla, salt, and cinnamon until the mixture is smooth and fluffy.
- Candied Pecans:
- In a skillet, melt butter with brown sugar. Add pecans and toss to coat. Cook until the pecans are well caramelized. Spread out on parchment paper to cool.
- Assembly:
- Trim cooled cake layers if necessary. Place one layer on a serving plate and spread with marshmallow filling. Sprinkle a layer of candied pecans, then top with the next cake layer. Repeat until all layers are stacked.
- Frost the outside of the cake with brown sugar cinnamon buttercream. Decorate with additional candied pecans and crystallized ginger pieces.
Tips:
- Ensure ingredients like eggs and butter are at room temperature to ensure smooth mixing.
- Adding brandy or rum not only enhances the flavor but also adds moisture.
- Toasting the marshmallows before mixing into the filling adds a unique, smoky sweetness that complements the spice of the cake.
Conclusion: This Autumn Delight Cake is more than just a dessert; it’s a celebration of the season’s bounty. Each slice is packed with the sweet comfort of autumn spices and textures, from the soft cake layers to the crunchy pecans, making it a perfect end to any autumn meal or a festive gathering. Enjoy the rich flavors and delightful presentation of this exquisite cake!