This sweet potato pound cake is excellent for the holiday season. It's a light and finely textured cake.
Ingredients
- white sugar: 2 cups
- butter: 1 cup (softened)
- and mashed sweet potatoes: 2 cups (cooked)
- vanilla extract: 1 tsp
- eggs: 4 piece
- all-purpose flour: 3 cups
- baking powder: 2 tsp
- ground cinnamon: 1 tsp
- baking soda: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.25 tsp
- sifted confectioners' sugar: 1 cup
- orange juice: 5 tsp
- orange zest: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube or Bundt pan.
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Make cake: Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in mashed sweet potatoes and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a separate bowl; beat into potato mixture on low speed until combined. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour and 20 minutes. Cool cake for 20 minutes in the pan, then invert onto a serving plate.
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Make glaze: Stir together confectioners' sugar with 3 to 5 teaspoons orange juice in a small bowl until a drizzling consistency is reached.
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Spoon glaze over warm cake and sprinkle with orange zest.
