This cake is good.
This cake is so good it shouldn’t even have my usual “blah blah blah, my day was so crazy because of this and that,” and “I’m hilarious!” introduction.
Seriously. Awesome. The turbinado sugar creates an almost caramelized bottom as it settles in the cake, and the cranberries. People, the cranberries! They are the perfect accompaniment to the sweet potato, that literally melts away in this cake. The cranberries become lush, as they plump up and become enveloped in a moist, molasses flavored (thank you Turbinado), spiced cake. Yes, this cake is kind of a big deal.
As Roo said, “Babe, why is this crazy good?”
I’ve already wasted too much time. Make this now.
Adapted from Joy the Baker
2 cups white whole wheat flour
2 teaspoons ground cinnamon
Half teaspoon ground nutmeg
1 teaspoon baking soda
Quarter teaspoon baking powder
Quarter teaspoon fine sea salt
2 cups Turbinado/Demerara sugar (I used it for a lovely caramelized bottom, but you can use whatever you have on hand)
Three Quarter Cup of Olive Oil
3 flax eggs (3 tablespoons of ground flax and 9 tablespoons of water, mixed together and set aside for about 10 minutes)
one peeled and finely grated sweet potato (about 3 to 4 cups)
1 cup dried cranberries
*optional* Half cup tart Montmorency dried cherries, chopped (I love dried fruit that plumps up in a cake, you may not be loving the life of an 80 year old, so put in what you like)
A nine inch cake pan
A large mixing bowl
A medium mixing bowl
A food processor with the ‘fine shred’ disk, or a hand grater
Parchment paper (optional) or baking spray or butter and flour for your pan
Place the oven rack in the middle position of the oven and preheat to 350F. Line the cake pan with parchment paper, or spray with baking spray, or butter and flour it. Whatever your fancy. Set aside.
In a medium mixing bowl, add the white whole wheat flour, cinnamon, nutmeg, baking soda, baking powder and salt. Stir to well with a whisk. Set aside.
In a large mixing bowl add the flax eggs, sugar, olive oil and vanilla extract. Stir well with a whisk. At first it’ll look like an oily mess, but keep going, it’ll come together.
Add the finely shredded sweet potato to the large mixing bowl. Fold it in with a spatula till combined.
Add the dry ingredients to the wet, in increments, folding them together until just combined, then adding more until the dry ingredient bowl is empty. Add the cranberries and the cherries to the large mixing bowl and fold in till combined.
This batter is going to be extremely thick.
You’re going to question it, I know. But trust it! It’s going to be goooooood.
Pour/spread the batter into the cake pan.
Bake for about forty five minutes to an hour. (My stove runs incredibly hot, so it takes only 45 for me.)
Cool within the cake pan for about fifteen minutes.
Remove from the cake pan and cool completely.
This cake freezes beautifully, so bake and hoard folks, bake and hoard.