Sweet Potato & Orange Pound Cake

Submitted by Sydney Mike

"Although I've slightly tweaked this recipe, the original was found in the 2009 Taste of Home Fall Baking Cookbook."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 12

ingredients

• FOR THE CAKE

• 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

• FOR THE GLAZE

• 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.

Reviews

[katew]

I halved this recipe with great success. My cake is moist and golden.Thanks Syd !