Sweet Potato and Apricot Cake

Ingredients

• Salt
• Butter
• Sugar
• Brown sugar
• Baking powder
• Baking soda
• Egg
• Powdered sugar
• Lemon
• Cream cheese
• Flour
• Lemon zest
• Vanilla
• Half
• Egg white
• Cream
• Sweet potato

Directions

1. For the cakes, soak the apricot pieces in vermouth for at least 30 minutes. Strain them, pressing lightly so the fruit gives up as much liquid as possible, and set that liquid aside.
2. Heat the oven to 350ºF (180ºC.). Coat two 8-inch (20cm) loaf pans with non-stick spray or butter.
3. In a medium bowl, whisk the flour, salt, baking soda, and baking powder until evenly combined.
4. Using a stand mixer with the paddle attachment, or a large bowl and a flexible spatula or spoon, beat the butter with the granulated sugar, brown sugar, and lemon zest until the mixture is smooth and light. Add the egg and egg white, then mix until fully blended. If you are working with a stand mixer, pause and scrape the bowl so nothing is hiding on the sides. It may look a little curdled at this point, and that is completely fine.
5. Blend in half of the flour mixture, followed by the reserved vermouth and the sweet potato puree, then add the remaining dry ingredients. Fold in the nuts and apricots.
6. Spoon the batter into the prepared pans, level the tops, and bake for about 55 minutes, until a toothpick poked into the middle comes out clean. Take the cakes out of the oven and let them cool all the way.
7. When the cakes are cool, prepare the cream cheese frosting by beating the cream cheese with the butter and vanilla. Mix in the powdered sugar until the frosting is smooth and free of lumps. Loosen the edges of the cakes with a knife, remove them from the pans, and spread the cream cheese frosting over the tops with a knife or spatula.