Sweet Potato Pound Cake
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 16 servings.
Because we are from Texas, we naturally love sweet potatoes, but this sweet potato pound cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My rancher husband from Montana loves it, and I get great reviews from the ladies that I’ve treated to it at various social events. — Diane Mannix, Helmville, Montana
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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2 cups cold mashed sweet potatoes
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GLAZE:
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1 cup confectioners' sugar
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1 teaspoon grated orange zest
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3 to 5 teaspoons orange juice
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick). Transfer to prepared pan.
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2.
Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
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3.
For glaze, in a small bowl, combine confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts
1 piece: 365 calories, 13g fat (8g saturated fat), 77mg cholesterol, 257mg sodium, 58g carbohydrate (35g sugars, 2g fiber), 5g protein.
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