Name: Sweet Potato Pound Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2 cups sugar -; 4 large eggs, room temperature -; 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 cold mashed sweet potatoes -; Glaze: -; 1 cup confectioners' sugar -; 1 teaspoon grated orange zest -; 3 to 5 teaspoons orange juice -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato Pound Cake

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 4 large eggs, room temperature -

4. 1 teaspoon vanilla extract -

5. 3 cups all-purpose flour -

6. 2 teaspoons baking powder -

7. 1 teaspoon ground cinnamon -

8. 1/2 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon ground nutmeg -

11. 2 cups cold mashed sweet potatoes -

12. Glaze: -

13. 1 cup confectioners' sugar -

14. 1 teaspoon grated orange zest -

15. 3 to 5 teaspoons orange juice -

How to cook deliciously - Sweet Potato Pound Cake

1. Stage

Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan. Editor’s Tip: We recommend using shortening to grease the pan. Butter’s milk solids can cause the cake to stick to the pan. Once you grease and flour the pan, tilt the pan over the sink, and pat the bottom of the pan firmly to remove excess flour. If you see any misses in the pan, grease and flour that area, then knock the excess flour out, and repeat as necessary.

2. Stage

In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, five to seven minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry mixture to the creamed mixture alternately with the sweet potatoes. Beat the mixture just until combined (batter will be thick). Transfer the batter to the prepared pan. Editor’s Tip: Do not overmix the dry and wet ingredients, or your pound cake will be tough and dense. Instead, mix until they’re just combined.

3. Stage

Bake the pound cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for 10 minutes. Remove the cake from the pan to a wire rack, and let cool completely to room temperature.

4. Stage

In a small bowl, whisk together the confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Drizzle over the cake.