Clarion County Recipe of the Day: Sweet Potato Pound Cake

J.C. Taggart

J.C. Taggart

Published November 15, 2018 5:01 am
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Try this moist and delicious recipe for your Thanksgiving buffet!

Sweet Potato Pound Cake

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups 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 zest
4 to 5 teaspoons orange juice

Directions

~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.

~Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 50 to 60 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pan to a wire rack to cool completely.

~For glaze: In a small bowl, combine the confectioners’ sugar, orange zest, and enough juice to achieve desired consistency. Drizzle over cake.

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