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Bundt cakes have gained immense popularity over the years, celebrated for their unique shape and versatility in flavors. These cakes, characterized by their ring shape, have become a staple in many households, gracing tables at both casual gatherings and festive celebrations. One of the most delightful variations of the classic bundt cake is the Sweet Potato Bundt Cake Delight. This recipe not only offers a moist and flavorful dessert but also showcases the nutritional power of sweet potatoes, making it a perfect choice for those looking to indulge without compromising on health.

Sweet Potato Bundt Cake | Valerie's Kitchen

Experience the cozy flavors of fall with Sweet Potato Bundt Cake Delight, a deliciously moist dessert that's perfect for gatherings and holidays! Packed with the goodness of sweet potatoes, this cake is not just tasty but also nutritious, making it an ideal guilt-free treat. Elevate your baking with warm spices and enjoy a beautiful presentation that will impress your guests. Get ready to create delightful memories with each slice! #SweetPotatoCake #BundtCake #FallBaking #HealthyDessert #HomemadeGoodness #BakingJoy
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup vegetable oil

4 large eggs

2 cups mashed sweet potatoes (about 2 medium sweet potatoes)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.

        Add the eggs to the sugar mixture, one at a time, mixing well after each addition.

          Stir in the mashed sweet potatoes and vanilla extract until thoroughly blended.

            Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

              If desired, fold in the chopped nuts.

                Pour the batter into the prepared bundt pan, spreading it evenly.

                  Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

                      Dust with powdered sugar before serving, if desired.

                        Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 12