Ingredients for Sweet Potato Cake With Orange Glaze
- 1/2 cup pecan halves
- 2 large sweet potatoes (approximately 2 pounds)
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1/2 teaspoon baking soda
- Ground Ginger
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 4 large eggs
- 1 cup buttermilk
- Vanilla Extract
- Fresh Orange Juice
- Orange Zest
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How to Make Sweet Potato Cake With Orange Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan with a removable bottom. Tap out excess flour.
- Evenly distribute 1/2 cup pecan halves on the bottom of the prepared pan.
- Wash and peel 2 large sweet potatoes (approximately 2 pounds). Boil until tender, about 20-25 minutes. Drain well using a colander and mash until completely smooth.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on medium speed for 2 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup buttermilk, 1 teaspoon vanilla extract, and the mashed sweet potatoes until just combined.
- Reduce mixer speed to low and gradually add the dry ingredients, mixing until just blended. Do not overmix.
- Spoon the batter into the prepared pan and spread evenly.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Run a thin knife around the edges of the cake to loosen it.
- Carefully remove the sides of the pan.
- Let the cake cool completely on a wire rack.
- To release the cake from the bottom of the pan, carefully run a long, sharp knife between the cake and the pecans.
- Invert the cake onto a serving plate, pecan-side up.
- For the glaze: In a small saucepan over high heat, combine 1 cup granulated sugar and 1/2 cup fresh orange juice.
- Bring to a boil, then reduce heat and simmer until thickened and syrupy (3-5 minutes), stirring frequently.
- Remove from heat and stir in the zest of 1 orange.
- Drizzle the glaze over the pecans, allowing some to run down the sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
166g
Fat
54g
Carbs
24g
