Sweet Potato Pound Cake
1 Cup Butter, Softened
1 Cups White Sugar
1 Cup Brown Sugar
2 Cups Cooked And Mashed Sweet Potatoes
1 Teaspoon Vanilla Extract
3 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
½ Teaspoon Baking Soda
½ Teaspoon Ground Nutmeg
¼ Teaspoon Salt
1 Cup Sifted Confectioners’ Sugar
5 Teaspoons Orange Juice
2 Tablespoons Grated Orange Zest
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
Step 2 In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Step 3 Pour batter into prepared 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
Step 4 To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
Variation: May substituted 1 large can of yams/sweet potatoes drained.