Sweet Potato Pound Cake
A light-tasting, fine-textured cake. Excellent for the holiday season.
Servings per recipe: 14
Calories per serving: 409
Preparation time: 20m
Total cooking time: 2h
Ingredients:
- 1 cup butter, softened
- 2 cups white sugar
- 2 cups cooked and mashed sweet potatoes
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup sifted confectioners' sugar
- 5 teaspoons orange juice
- 2 tablespoons grated orange zest
Directions:
- 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.
- 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.
- 3 Pour batter into 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.
- 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.
Nutrion facts:
Total Fat | 14.9g | 23% |
Saturated Fat | 9.0g | |
Cholesterol | 88mg | 29% |
Sodium | 281mg | 11% |
Potassium | 195mg | 5% |
Total Carbohydrates | 64.8g | 21% |
Dietary Fiber | 1.9g | 7% |
Protein | 5.3g | 11% |
Sugars | 40g | |
Vitamin A | 5974IU | |
Vitamin C | 8mg | |
Calcium | 69mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 3mg | |
Vitamin B6 | 0mg | |
Magnesium | 17mg | |
Folate | 59mcg |