Ingredients: |
Ingredients: Cake:
1/2 lb (2 sticks) unsalted butter, plus 1 tsp to butter pan
1 cup packed light brown sugar
1 cup granulated sugar
2 cups mashed cooked sweet potatoes (cook them ahead of time and let them cool before using. About 2 lbs raw sweet potatoes).
4 large eggs
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp grated nutmeg
1 cup chopped walnuts
1 tsp vanilla extract
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Glaze:
1 1/2 cups confectioner's sugar
2 Tbs fresh orange juice, or slightly more as needed
1 tsp grated orange peel
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Directions: |
Directions:Cake:
Preheat oven to 325ºF. Butter a 12 cup bundt pan with 1 tsp butter and set aside
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 eggs one at a time, beating after each addition. In a bowl, sift together flour baking soda, baking powder and spices. Add to the sweet potato mixture 1/3 at a time. Fold in the nuts and vanilla. Pour into prepared pan and bake until tester inserted it the center comes out clean. (about 1 hour) Remove from oven and let cool for 10 minutes in the pan; then turn cake onto a wire rack.
Glaze:
Combine confectioner's sugar, orange juice and orange zest in a bowl. Stir well to combine and make a light glaze , adding more orange juice 1/2 tsp at a time, to achieve a pourable consistency. While the cake is still warm, drizzle the glaze over the cake to evenly coat. Cool completely before cutting. Makes 10-12 servings. |
This recipe for Sweet Potato Spice Cake is from