Moist and Sweet Sweet Potato Cranberry Pound Rice Cake
A Special Pound Rice Cake with Sweet Potato and Refreshing Cranberries
Today, I’m introducing a delightful Sweet Potato Cranberry Pound Rice Cake, packed with the sweetness of sweet potatoes and the tangy-sweetness of cranberries, which are especially great for women! Made with rice flour, this cake is wonderfully moist and tender. The generous amount of fillings makes it a perfect gift or a special treat for your afternoon tea. It’s also a fantastic snack for kids!
Cake Batter Ingredients- 250g cake rice flour
- 4g baking powder
- 2g salt
- 180g unsalted butter, softened to room temperature
- 50g warm milk
- 3 large eggs, at room temperature
- 160g granulated sugar
Filling Ingredients- 50g dried cranberries
- 130g cooked sweet potato, diced
- 20g granulated sugar
Decoration Ingredients- 130g cooked sweet potato
- 2 tbsp heavy cream or milk
- 3 tbsp honey or corn syrup
- A few cranberries (for garnish)
- A few chocolate chips (optional)
- 50g dried cranberries
- 130g cooked sweet potato, diced
- 20g granulated sugar
Decoration Ingredients- 130g cooked sweet potato
- 2 tbsp heavy cream or milk
- 3 tbsp honey or corn syrup
- A few cranberries (for garnish)
- A few chocolate chips (optional)
Cooking Instructions
Step 1
First, let’s prepare the sweet potato filling. Wash the sweet potatoes thoroughly, peel, and dice them into approximately 2cm cubes. Place the diced sweet potatoes and 20g of sugar in a microwave-safe container and mix gently. Cover with plastic wrap or a lid and microwave for about 3 minutes. Check for tenderness with a fork, adjusting the time as needed until the sweet potatoes are soft. Let the cooked sweet potatoes cool slightly.
Step 2
Rinse the dried cranberries under running water and drain well. (Optional: For added flavor, soak them in rum for about 10 minutes. If you don’t have rum, you can soak them in warm water.) Pat the drained cranberries dry with a paper towel and set aside.
Step 3
Now, let’s start on the cake batter. In a mixing bowl, cream the softened unsalted butter until smooth and fluffy using an electric mixer or a whisk. Gradually add the 160g of granulated sugar in 2-3 additions, beating well after each addition until the mixture is light in color and creamy. Continue whipping until the sugar is dissolved and the mixture no longer feels gritty between your fingers.
Step 4
Add the room-temperature eggs one at a time, beating well after each addition to prevent the batter from curdling. If you add too much egg at once, the batter might separate. Alternate adding eggs and mixing thoroughly. Once all eggs are incorporated, sift the baking powder and cake rice flour together twice directly into the batter. Sifting twice ensures a lighter, smoother batter.
Step 5
Using a spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion until just combined. Be careful not to overmix, as this can develop gluten and make the cake tough. Once the flour is mostly incorporated, stir in the 50g of warm milk quickly until just combined. Finally, gently fold in the diced sweet potatoes and soaked cranberries, ensuring they are evenly distributed throughout the batter.
Step 6
Prepare your pound cake pan by greasing it thoroughly with butter or lining it with parchment paper. Pour the batter evenly into the prepared pan and use a spatula to level the top. To ensure a beautiful appearance after baking, slightly indent the center of the batter with your spatula. This helps prevent the cake from doming too much in the oven.
Step 7
Preheat your oven to 180°C (350°F). Bake the cake for 15 minutes. After 15 minutes, carefully remove the pan from the oven and use a sharp knife to make a shallow lengthwise cut down the center of the cake. This ‘scoring’ helps the cake rise evenly and crack nicely. Reduce the oven temperature to 160°C (320°F) and continue baking for another 35-40 minutes, or until a skewer inserted into the center comes out clean.
Step 8
While the cake is baking, prepare the sweet potato frosting for decoration. Pass the 130g of cooked sweet potato through a sieve while it’s still warm to create a smooth purée. Mix this purée with 2 tablespoons of heavy cream (or milk) and 3 tablespoons of honey (or corn syrup) until you achieve a smooth, pipeable consistency. Spoon this mixture into a piping bag fitted with a star tip. Once the cake has cooled completely, decorate it as desired with the piped sweet potato frosting, extra cranberries, and chocolate chips. Make your special occasions even more memorable with this lovingly homemade cake!
