Recipe for Harvest Cake

April 29, 2011 11:56:43 AM PDT
Catherine Lambrecht and Whitney Lingle with Greater Midwest Foodways were in the ABC7 studio and shared this recipe with us.

1 3/4 cups flour
1 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup mashed sweet potatoes
1 teaspoon vanilla
3/4 cup chopped walnuts
1/2 cup dried cranberries
3/4 cup margarine, softened
1/2 cup buttermilk
2 eggs

Butterscotch frosting:
3 Tablespoons margarine
1/2 cup packed brown sugar
3 tablespoons milk
3 cups powdered sugar
1/2 cup margarine, softened
1 1/2 teaspoons vanilla
2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 2 round, 8-inch cake pans. Beat all ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

Prepare Butterscotch Frosting: Heat 3 tablespoons butter and the brown sugar to boiling in 1-quart saucepan over medium heat, stirring frequently. Stir in 3 tablespoons milk; boil 3 minutes, stirring constantly. Remove from heat; cool to room temperature. Beat powdered sugar; 1/2 cup margarine and vanilla in large bowl until smooth. Beat in brown sugar mixture and 2 tablespoons milk until smooth and spreadable.

Fill layers and frost top and side of cake with frosting.