Sweet Potato & Orange Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Ingredients:
1 cup unsalted butter, room temperature |
2 cups granulated sugar |
4 large eggs |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 cups sweet potatoes, cooked, cold, mashed |
1 tablespoon orange zest, minced |
1 cup powdered sugar |
2 teaspoons orange zest, minced |
4 teaspoons orange juice (recipe calls for 3 to 5 teaspoons) |
Directions:
1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
2. In a large mixing bowl, cream butter & sugar until light & fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in the vanilla.
5. In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
6. Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
7. Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
8. FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
9. Drizzle over the cooled cake.
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