Soft, moist, flavored cant think of more words to describe this cake! This is the first time im trying this kind of cake and after searching a lot I got this wonderful recipe from here. I halved the recipe, used half wholemeal and half all purpose flour, forgot the vanilla, added a little bit more milk because i thought the batter was thick – still it turned out great.
Here is the original recipe.
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 cup butter, softened
1 cup sugar
1 cup light brown sugar
2 cups mashed cooked sweet potatoes
Heat the oven to 350 degrees and grease and flour a 10-inch tube pan. Combine the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl, and stir with a fork to mix well. Combine the milk and vanilla in a small bowl. Set aside the milk and flour mixtures.
In a large bowl, beat the butter, sugar, and brown sugar together with a mixer at high speed until light and well combined, stopping once or twice to scrape down the bowl. Add the eggs, one at a time, beating well each time. Add the mashed sweet potatoes and mix at low speed for 1 minute, or until the batter is evenly mixed.
Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until the flour disappears into the batter. Add half the milk and mix gently to combine everything well. Mix in the remaining flour and then the remaining milk, beating gently only until you have a thick, smooth batter.
Scrape the batter into the prepared tube pan, and bake at 350 degrees for between 60 and 75 minutes, or until the cake is evenly browned, springs back when touched gently in the centre, and a wooden skewer inserted in the centre comes out clean.