Ingredients for Sweet Potato Orange Pound Cake
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Nutmeg
- Sweet Potatoes
- 1 tablespoon orange zest (from about 1 large orange)
- 2 cups powdered sugar
- 2-4 tablespoons orange juice
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How to Make Sweet Potato Orange Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 ½ cups cooked and mashed sweet potato, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 tablespoon orange zest. Mix until just combined, ensuring a stiff batter.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, 1 teaspoon orange zest, and 2-4 tablespoons orange juice until desired consistency is reached.
- Drizzle the glaze over the completely cooled cake.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
177g
Fat
51g
Carbs
24g
