At Home with Pōedik: A Comforting Recipe for a Chillier Season

Sweet Potato-Mango Spice Cake from JUBILEE: Recipes from Two Centuries of African American Cooking, by Toni Tipton-Martin

One of our beautiful new books JUBILEE is more than just a recipe book. It's heartfelt stories, history, people, techniques and inspiration. It's African American cooking that goes far beyond soul food.

Toni Tipton-Martin is a two-time James Beard Award winner, a Julia Child Award recipient, and throughout her career has shed new light on the history, breadth, and depth of African American cuisine. This book and the amazing recipes are deeply beautiful, culturally diverse and fit for celebration.


This particular recipe for Sweet Potato-Mango Cake is one of my favourites.  I actually ended up making it this year for Thanksgiving and substituted the mango for pears to make it more seasonal, and so I could take advantage of our local produce. I also prepared a simple warm pear and honey compote to pour over the top, which added moisture and even more delicious pear flavour.  

You could also try apples, berries, or even bananas. Just keep an eye on the moisture levels and bake times, and adjust if needed.


The Recipe:

 1. Preheat the oven to 325 degrees. Generously coat a 10-inch tube pan with butter or shortening. Dust with a little flour, tapping out the excess.

2. In a bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.

3. In a separate large bowl, use a wooden spoon to beat together the oil, granulated sugar and brown sugar until well mixed. Stir in the sweet potatoes, mango, and orange zest, stirring for 1 minute, until smooth. Whisk in the eggs, one at a time, beating well after each addition. Stir in the flour-spice mixture and the vanilla, mixing just until blended.

4. Pour the batter into the tube pan. Bake until wooden pick inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan on a wire rack for 10 minutes, then turn the cake out on the rack to cool completely.

5. In a small bowl, whisk together the powdered sugar and orange juice (or whiskey). Drizzle over the cooled cake.




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