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The orange glaze over the
spicy moist cake will make this a sensational choice for dessert.
Sweet Potato Pound
Cake
- 1/2 cup margarine or butter
- 1 cup granulated sugar
- 1 large egg
- 3 large egg whites
- 2 (15-ounce) cans sweet potatoes (yams),
drained and mashed or 2 cups fresh sweet potatoes, cooked
and mashed
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon grated orange rind
- 1/3 cup flaked sweetened coconut
- 1/2 cup coarsely chopped walnuts, optional
- 2 to 3 tablespoons orange juice
- 1 cup confectioners' (powdered) sugar
- Preheat oven to 350°F (175°C).
- In mixing bowl, beat together margarine
and sugar until blended. Add egg and egg whites, one at a time,
beating well after each addition. Mix in sweet potatoes and vanilla.
- In another bowl, mix together flour, baking
powder, baking soda, cinnamon, nutmeg, and orange rind.
- Gradually add flour mixture to creamed
mixture, beating well after each additions. Stir in coconut and
walnuts.
- Pour batter into a 10-inch Bundt pan coated
with nonstick cooking spray.
- Bake 45 to 50 minutes or until a wooden
pick inserted in center of cake comes out clean. Cool in pan
for 10 minutes; invert onto a serving plate.
- In small bowl, mix together orange juice
and confectioners' sugar. Spoon glaze over cake.
Makes 16 servings.
Per serving: CAL 265 (30% from fat); FAT
9g; PROTEIN 4.7g; CARB 42.3g; CHOL 13mg; SODIUM 175mg
Recipe courtesy of Louisiana Sweet Potato Commission. Created by
Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
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