Sweet Potato Pound Cake: A Delightful Indulgence to Savor
Sweet Potato Pound Cake is a delightful dessert that combines rich flavors of sweet potatoes and spices.
Equipment
- electric mixer
- 10-inch tube pan
- mixing bowls
- sifter
Ingredients
Cake
- 2 cups white sugar
- 1 cup butter, softened
- 2 cups cooked and mashed sweet potatoes
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Glaze
- 1 cup sifted confectioners' sugar
- 5 teaspoons orange juice
Garnish
- 2 tablespoons grated orange zest
Instructions
Cake Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube or Bundt pan.
- 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.
- 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.
Glaze Preparation
- Stir together confectioners' sugar with 3 to 5 teaspoons orange juice in a small bowl until a drizzling consistency is reached.
- Spoon glaze over warm cake and sprinkle with orange zest.
Notes
This cake is best served warm and can be stored for several days at room temperature.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 4500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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