Small amount of vegetable shortening and flour for preparing pan
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup butter, room temperature
2 cups granulated sugar
4 large eggs, warmed to room temperature
1 teaspoon pure vanilla extract
2 cups cooked, mashed sweet potatoes
Tip: if using left over sweet potatoes that have been refrigerated, warm them slightly in the microwave to room temperature
1 cup confectioner's (powdered) sugar
1 tablespoon grated orange zest (about ½ orange)
4 to 5 teaspoons freshly squeezed orange juice
Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.
- Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
- In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
- With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the mashed sweet potatoes, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sweet potatoes, ending with the last portion of the flour, and stirring just until blended.
- Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
- In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
- Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
Makes 10 to 12 servings.
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009