 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Since we are originally from Texas, we naturally love sweet potatoes, but this pound cake deserves to be a tradition in any home, whether youâre from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies Iâve treated with it at various social events. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 cups cold mashed sweet potatoes |
glaze: |
1 cup confectioners' sugar |
1 teaspoon grated orange peel |
3 to 5 teaspoons orange juice |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small bowl, combine the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake. Yield: 12 servings.
|
|