Sweet Potato Spice Cake (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Ingredients:
1 teaspoon unsalted butter at room temperature, plus 1/2 pound (2 sticks) |
1 cup packed light brown sugar |
1 cup granulated sugar |
2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes) |
4 large eggs |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
1/4 teaspoon grated nutmeg |
1 cup chopped toasted walnuts |
1 teaspoon vanilla extract |
1 1/2 cups confectioners' sugar |
2 tablespoons fresh orange juice, or slightly more as needed |
1 teaspoon grated orange zest |
Directions:
1. Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside.
2. In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.
3. Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.
4. While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.
5. Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting.
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