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Author Notes: Kumara is "Sweet Potato" where I come from and there are different types -- red (owairaka), golden (toka toka), and orange (beauregard). Golden is like the sweet potato you find in the USA.This is rather like a carrot cake but has a unique kumara flavour.(It does seem to call for quite a bit of oil but it works). I use a kitchen scale to get the metric/imperial measurements converted. —SweetTea
Serves 8 to 10
for the cake
- 3 1/2 cups cake flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 3 1/2 cups loosely packed brown sugar
- 1 1/2 cups sultanas
- 1 1/2 cups walnuts
- 5 cups grated golden kumara, about 2 large
- 5 eggs
- 1 1/2 cups vegetable oil
- 2 tablespoons fresh orange juice
- grated rind of 3 oranges
for the frosting
- 14 ounces (400g) cream cheese, not softened
- 3.5 ounces (100g) butter, softened to room temperature
- grated rind of 2 oranges
- 4 cups approximately, icing (powdered) sugar
- Preheat oven to 350F (180C). Spray a deep 12-inch (28 to 38cm) spring-form cake tin with non-stick baking spray and line the base with parchment paper.
- Whisk the dry ingredients together in a large mixing bowl. Stir in the grated kumara.
- In a separate medium mixing bowl, beat the eggs, oil, orange juice and rind together.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour cake batter into the prepared tin and bake for 25 minutes, then reduce the oven temperature to 320F (160C) and bake for a further 30 to 35 minutes, until the cake begins to pull away from the tin and is cooked in the centre when tested with a cake tester. Turn out and cool on a wire rack completely, until cold.
- Meanwhile, prepare the frosting: In a large mixing bowl, mix all the ingredients together until whipped smooth and of a good spreading consistency.
- Frost the top of the cake. Chopped nuts can be sprinkled over if desired.