Sweet Potato Pound Cake
A tender and delicious holiday favorite. Recipe inspired by Chef Patience Clark's memory of her Grandmother's pound cake and her reflection of how she modernizes the tradition in her home kitchen.
Ingredients
3 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes (1 large sweet potato)
1/4 cup orange juice
1 teaspoon vanilla extract
4 eggs
Directions
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or bundle cake pan.
Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set flour mixture aside.
In large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add mashed sweet potatoes, orange juice and vanilla and beat until well blended. Add the eggs, one at a time (the batter may look curdled), beating to incorporate. Add flour mixture and continue to beat on low until just combined.
Pour batter into the prepared pan. Bake in preheated oven until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hr 15 min. Cool cake for 20 minutes in the pan, then invert onto serving plate. Continue to cool.
For the glaze, mix confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over the cooled cake and sprinkle with orange zest.
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