Good Housekeeping

Sweet potato and cranberry cake

Name: Sweet potato and cranberry cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 300 g (11oz) sweet potato (peeled weight); 125 mL (4fl oz) vegetable oil, plus extra to grease; 325 g (11 1/2oz) plain flour; 1 tsp. baking powder; 1 tsp. bicarbonate of soda; 200 g (7oz) caster sugar; 100 g (3 1/2oz) dried cranberries; 3 medium eggs; 2 tsp. vanilla extract; 100 mL (3 1/2fl oz) milk; 50 g (2oz) plain flour; 50 g (2oz) unsalted butter, at room temperature; 50 g (2oz) caster sugar; 1 tsp. each ground cinnamon and ginger

This cake also makes a lovely breakfast treat with coffee.

By The GH Kitchen TeamPublished: 06 November 2013

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Yields:

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

300 g (11oz) sweet potato (peeled weight)
125 ml (4fl oz) vegetable oil, plus extra to grease
325 g (11 1/2oz) plain flour
1 tsp. baking powder
1 tsp. bicarbonate of soda
200 g (7oz) caster sugar
100 g (3 1/2oz) dried cranberries
3 medium eggs
2 tsp. vanilla extract
100 ml (3 1/2fl oz) milk

For the topping

50 g (2oz) plain flour
50 g (2oz) unsalted butter, at room temperature
50 g (2oz) caster sugar
1 tsp. each ground cinnamon and ginger

Directions

1. Step 1
  Start by making the sweet potato purée. Chop the sweet potato into rough 1cm (1/2in) pieces and simmer in water until soft - about 10min. Drain and allow to steam dry for 5min, before mashing. Set aside to cool.
2. Step 2
  Meanwhile make the streusel topping. In a medium bowl, using your fingers, scrunch together the plain flour, butter, sugar and spices until the mixture forms damp large crumbs. Set aside.
3. Step 3
  Next preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 22cm x 30.5cm (81/2 x 12in) roasting tin with baking parchment. To make the cake, sift the flour, baking powder and soda into a large bowl, then stir in the sugar and cranberries and set aside.
4. Step 4
  In a large jug, mix together the oil, eggs, vanilla, milk and sweet potato purée. Add the liquid ingredients to the dry and stir to just combine. Scrape into the lined cake tin and spread to level. Scatter over the topping and bake for 30-35min or until a skewer inserted into the centre of the cake comes out clean.
5. Step 5
  Allow cake to cool for 5min in tin, then lift out and completely on a wire rack or if you cant wait, serve warm with ice cream.

Per Serving:

Calories: 357
Fibre: 2 g
Total carbs: 58 g
Sugars: 30 g
Total fat: 13 g
Saturated fat: 4 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time