Sweet Potato Pound Cake
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- 1 very large sweet potato
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 sticks unsalted butter, very soft
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs, at room temperature
- 2 tablespoons orange zest, no white bitter pith
- 1 tablespoon orange juice
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- Preheat oven to 350°F.
- Butter and flour a 9x5" loaf pan. Set aside. If using an 8x4" pan make a few muffins with extra batter.
- Peel and cut sweet potato in even size cubes. Boil in water until tender, about 15 minutes. Drain all water and mash until very smooth and no lumps remain. Measure 1 1/2 cups and set aside.
- Sift together all dry ingredients and set aside.
- Cream butter until light and fluffy. Add granulated sugar and mix further. Add eggs one at a time waiting for previous added egg to be fully incorporated before adding next. Scrape bowl often. Whip until the mixture is very light and fluffy. Add orange zest.
- Ensure that sweet potato puree is no longer warm and then add to above.
- Add dry ingredients and mix until just combined.
- Scrape batter into the prepared pan. Place in the oven and lower heat to 350°F. After being in the oven for 45 minutes drape a sheet of buttered aluminum foil gently on the surface of the pound cake. (Keeps cake from browning too much.)
- Bake until the center of the cake bounces back when lightly pressed with a finger or an inserted tooth pick comes out clean**. About 1 hour 15-20 minutes. Let sit in pan for 10 minutes before removing.
- Whisk together orange juice and powdered sugar and drizzle on cake.