A delicious cake for fall! It's moist, dense, spiced with cinnamon, ginger, cloves, and nutmeg, and topped with the most delicious caramel icing. You'll want to make it for every get together you have!
Prep Time1hr
Cook Time1hr5mins
Cooling Time2hrs
Total Time4hrs5mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Mandy Jackson
Ingredients
For the Cake
2 3/4cupsflour
1teaspoonbaking powder
1teaspoon baking soda
1/2teaspoonsalt
1tablespooncinnamon
2 1/2teaspoonsground ginger
1/4teaspoonnutmeg
1/8teaspooncloves
2(15 ounce) cansyams in syrup,drained
1 3/4cupssugar
1cupvegetable oil
4eggs
1teaspoonvanilla
For the Icing
1cuppowdered sugar
3/4cuppacked brown sugar
1/2cupheavy cream
1/4cupunsalted butter
1/4teaspoonvanilla
Directions
For the Cake
Position rack in center of oven and preheat to 325 degrees. Generously grease a 12-cup bundt pan.In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.Beat the yams in the bowl of a stand mixer fitted with the whisk attachment until smooth. Add sugar and oil and beat until combined. Add the eggs - 2 at a time - beating well between each addition. Add the dry ingredients all at once and beat until just combined. Beat in vanilla. Transfer batter to the prepared pan and smooth down the top with a rubber spatula. Bake until a toothpick inserted into the center of the cake comes out clean - about 1 hour and 5 minutes. Cool in pan for 15 minutes, then use a butter knife around the sides of the cake to gently loosen it from the pan. Invert on a wire rack to release and cool completely.
For the Icing
Sift the powdered sugar into a large bowl. In a medium saucepan over medium-low heat, melt together the brown sugar, cream, and butter. Increase heat to medium-high and bring to a boil. Cook for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the caramel sauce into the bowl of powdered sugar. Whisk vigorously until smooth, about 1 minute. At this point, you want the icing to cool enough that it will set on the cake when it's poured on. This will take about 15 minutes. Be sure to whisk frequently while it's cooling so it doesn't harden on the top. You'll know it's ready when it flows off a spoon lifted out of it and forms thick ribbons where it hits the bowl.To ice the bundt cake, transfer icing to a glass measuring cup and pour heavily over the top of the cake. Icing will drip down the sides. Allow to set for at least 1 hour before serving, until icing hardens slightly.
Notes
You can bake the cake up to 2 days ahead of serving, and ice it up to 1 day ahead. Cake can be kept at room temperature, under a cake dome or otherwise covered.
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