Tuesday, November 6, 2007

Dessert -Citrus-Glazed Sweet Potato Poundcake

This poundcake was found in the newspaper too. I really am thinking about giving it a try during Thanksgiving. I am on a diet, but maybe a small nibble would be allowed. If anyone bakes it soon, post a comment and share your taste test with us.

This poundcake is made in a food processor. The orange glaze adds a lot of flavor to this moist cake.
For the cake:
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon freshly grated nutmeg, or to taste
1/4 teaspoon salt
1 cup(2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 cups cooked sweet potatoes or 1(16 oz) can sweet potatoes, drained and mashed
1 teaspoon vanilla extract
5 eggs
For the citrus glaze:
1 cup confectioners' sugar
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
Preheat oven to 350 degrees. Grease and flour a bundt or tube pan, tapping out excess flour. Set aside.
To make the cake: In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a food processor, cream butter and sugar until light and fluffy. Add the sweet potatoes and vanilla and puree. Add the eggs, one at a time, pulsing to mix thoroughly after each addition. Slowly add the flour mixture, pulsing to combine. Transfer the batter to the pan. Bake 60-75 minutes, or until golden brown on top and a tester inserted near the center comes out clean. Let the cake cool completely in the pan on a rack, then invert cake onto rack. Transfer cake to serving plate.
To make the glaze: In a bowl, combine sugar, orange juice and zest. Drizzle glaze over cake.
Makes 12 servings

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