Desserts-Cake: Spiced Sweet Potato Cake
Source of Recipe
Emeril Lagasse
List of Ingredients
1 cup + 1 tsp unsalted butter, room temp
1 cup packed light brown sugar
1 cup sugar
2 cups sweet potatoes, cooked and mashed (2 lb raw)
4 large eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
1 cup chopped toasted walnuts
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 tablespoons fresh orange juice (or more if needed)
1 teaspoon grated orange zest Recipe
Preheat the oven to 325ºF. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside. In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.
Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.
While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency. Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting. Yield: 10 to 12 servings
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