Delicious Sweet Potato & Orange Pound Cake Recipe
Are you looking for a dessert recipe that is both sweet and satisfying? Look no further than this Sweet Potato & Orange Pound Cake recipe. I am a chef specializing in British cuisine, and I can confidently say that this unique pound cake recipe will impress all your friends and family.
The combination of sweet potatoes and orange zest provides a depth of flavor that will make this cake stand out at any gathering. The addition of ground nutmeg and cinnamon provide a hint of warmth that will leave you feeling cozy and content.
Not only is this cake delicious, but it is also easy to make. With simple ingredients that you likely already have in your pantry, you can whip up this cake in no time.
So what are you waiting for? Try this Sweet Potato & Orange Pound Cake recipe today and be sure to come back for more delicious dessert recipes.
Why You’ll Love This Recipe
Folks, let me tell you something – this Sweet Potato & Orange Pound Cake recipe is not one to miss. If you’re looking for a dessert that is moist, flavorful and full of seasonal ingredients, then look no further. Trust me, you’ll fall in love with this cake after just one bite.
First off, the combination of sweet potatoes and orange zest will have you feeling like you’re biting into a slice of pure heaven. The orange zest adds a citrus flavor that perfectly complements the subtle sweetness of the sweet potato. And don’t even get me started on the pound cake texture – it’s soft, dense, and absolutely delicious.
One of the things that makes this recipe stand out is how versatile it is. Whether you’re in search of a scrumptious dessert to bring to a family holiday gathering or simply want to surprise your loved ones with something sweet and satisfying on a weekend afternoon, this Sweet Potato & Orange Pound Cake recipe will fit any occasion.
But the best part? This cake isn’t just delicious – it’s also easy to make. With simple ingredients that are probably already in your pantry, everything comes together quickly and (dare I say?) easily. Even if baking isn’t normally your forte, this recipe is perfect for anyone who wants to impress without spending hours in the kitchen.
So what are you waiting for? Give this Sweet Potato & Orange Pound Cake recipe a try and prepare to be amazed!
Ingredient List
Let’s take a look at the ingredients you’ll need for this delicious Sweet Potato & Orange Pound Cake:
For the cake:
- 1 pound of sweet potatoes, baked and mashed (2 cups)
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 pound (2 sticks) of unsalted butter, at room temperature
- 1 1/2 cups of granulated sugar
- 1/2 cup of light brown sugar, packed
- 4 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- Zest of one orange
For the orange glaze:
- Juice from one large orange
- Zest from one large orange
- 2 cups of powdered sugar
Make sure you have all these ingredients on hand before starting to prepare your delicious Sweet Potato & Orange Pound Cake.
The Recipe How-To
Now that we have gathered all the required ingredients, let us proceed with the main course of action. In this recipe, sweet potatoes take the extra step to create a moist and tender pound cake.
Step 1: Preheat the Oven and Prep your Pans
Firstly, heat the oven to 350°F. Grease two 9-inch round cake pans with butter and set them aside.
Step 2: Mix the Dry Ingredients
Combine 3 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Stir until well combined.
Step 3: Mash Sweet Potatoes
In a separate bowl, using an electric mixer on medium speed, beat 1 cup unsalted butter until creamy. Gradually add in 1 1/2 cups granulated sugar and 1/2 cup brown sugar and continue to whisk until light and fluffy.
Then mix in cooked mashed sweet potatoes along with 4 large eggs (at room temperature), one at a time, followed by adding 1 teaspoon vanilla extract.
Step 4: Combine Dry and Wet Ingredients
Gradually stir the flour mixture into the sweet potato mixture (in three batches) alternating with 1/4 cup orange juice until just combined.
Step 5: Bake!
Pour the batter into the prepared pans; smooth it out evenly with a spatula. Bake at 350°F for about 35-40 minutes or until done (the cake tester will come out clean). Remove from the oven but wait for at least 10 minutes before removing from pans onto wire racks to cool.
Step 6: Add Orange Glaze
At this juncture, creating an invigorating orange glaze gives it the perfect sweet finish. Simply mix 3/4 cup powdered sugar, 2 tablespoons orange juice, and 1 teaspoon orange zest together in a bowl until combined. Drizzle glaze over cake after it has completely cooled before slicing!
Step 7: Enjoy!
The sweet potato cake is now ready to be served. It goes perfectly well as an afternoon snack or even as dessert!
Substitutions and Variations
As a chef, I always encourage experimentation in the kitchen. However, when it comes to baking, substitutions and variations can be a bit trickier. With this sweet potato and orange pound cake recipe, you have some room for experimentation, but be careful not to stray too far from the original ingredients. Here are some possible substitutions and variations:
– Flour: If you prefer to use gluten-free flour, you can definitely use it instead of all-purpose flour. Just make sure to use a 1:1 ratio.
– Sweet potatoes: If you cannot find sweet potatoes or do not like their flavor, you may substitute them with pumpkin puree or mashed bananas.
– Orange zest: While this recipe calls for the zest of one orange, you can use the zest of two if you want an extra citrusy flavor.
– Sour cream: For a healthier version, you could substitute the sour cream called for in the recipe with Greek yogurt or lactose-free alternatives.
– Glaze: The orange glaze is optional but adds extra sweetness and citrus flavor. You could also top with a praline sauce or a cream cheese glaze.
Remember, when making substitutions it is essential that similar ingredients are used so as not to affect the texture or taste of your dish negatively. With baking, small changes can yield significant consequences, so make sure to experiment gradually as each variation will have its unique outcome!
Serving and Pairing
Now that your delicious Sweet Potato & Orange Pound Cake is ready, it’s time to serve it up! This cake is the perfect dessert option for any fall or winter gathering. The moist, fluffy texture of this potato pound cake pairs perfectly with a hot cup of tea, coffee, or cocoa.
One way to serve this cake is with a light dusting of powdered sugar and a dollop of fresh whipped cream. You can also add a little extra orange zest to the whipped cream for some extra citrusy flavor. Alternatively, you can drizzle some warm praline sauce on top for a gooey, nutty twist.
If you’re feeling extra fancy or hosting a large holiday gathering, consider serving the Sweet Potato & Orange Pound Cake as part of a dessert platter. Pair it with other fall-themed desserts like apple pie, pumpkin spice cake, or rum cake to create the ultimate spread.
Whatever your choice may be, just remember to store any leftover cake in an airtight container in the fridge. When you’re ready to enjoy it again, simply bring it back to room temperature by leaving it on the counter for about 30 minutes before serving.
With its easy recipe and pretty citrus glaze, this Sweet Potato & Orange Pound Cake is perfect for feeding large groups of friends and family. So why not give this recipe by Charlie Andrews a try and impress your guests with your baking skills?
Make-Ahead, Storing and Reheating
Now, you may be wondering how to keep this scrumptious Sweet Potato & Orange Pound Cake Recipe fresh, and what storage or reheating options are available. Well, fret not, as I have got you covered with some expert tips on how to make the most out of your baking efforts.
First off, let’s talk about make-ahead options. This cake can easily be made a day or two in advance and stored properly in the refrigerator. Once baked and completely cool, wrap it tightly with plastic wrap or aluminum foil and store it in an airtight container.
Now, regarding storing this Sweet Potato & Orange Pound Cake Recipe, you may keep it refrigerated for up to five days or freeze it for longer shelf life. If you choose to freeze the cake, wrap it tightly with plastic wrap after cooling completely and then with aluminum foil or freezer paper. It can last up to three months in the freezer.
To reheat the pound cake slices or whole cake, thaw them first if frozen then cover with aluminum foil to prevent burning the top or drying out while reheating. You can either warm slices of the cake in the oven at 350°F for about 10-15 minutes or heat individual pieces in a microwave oven on medium power for 30 seconds to one minute until heated through.
Lastly, do not forget about serving and pairing options such as charlie andrews praline sauce or cream cheese frosting which complements this cake perfectly well. With these make-ahead, storage, and reheating tips in mind, you can now indulge yourself in every slice of your best sweet and moist Sweet Potato & Orange Pound Cake without any worries!
Tips for Perfect Results
If you want to achieve perfect results with this Sweet Potato & Orange Pound Cake Recipe, here are some tips that will come in handy.
Firstly, it is essential to ensure your butter and eggs are at room temperature before starting the recipe. Cold butter will not cream properly, while cold eggs may cause the butter to solidify, leading to uneven mixing.
Secondly, accurately measuring your ingredients is crucial. Use dry measuring cups for flour and sugar, and use a kitchen scale for measuring large amounts of sweet potatoes.
To get the right texture in your pound cake, take care not to overmix the batter. Overmixing results in a tough texture and can leave gaps in the finished cake. When you add the flour mixture to the wet ingredients, mix until just combined, and avoid mixing for more than 30 seconds.
Another tip is to avoid opening the oven door during baking, as it can cause irregular rising and sinkage in the center of the cake. Instead, set your timer accordingly and check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with only a few crumbs, then it’s ready!
Lastly, when making the glaze or praline sauce for topping your cake baked bundt pan, be sure they have cooled slightly before pouring them on top; otherwise, they will melt or slide off instead of sticking.
By following these simple tips when making this Sweet Potato & Orange Pound Cake Recipe, you’ll end up with a perfect cake that is moist and flavorful every time!
Bottom Line
In conclusion, this Sweet Potato & Orange Pound Cake Recipe is a must-try for anyone who loves delicious desserts with a healthy twist. The combination of sweet potato and orange zest gives this pound cake a unique flavor that will tickle your taste buds. It’s perfect for any occasion; whether it’s feeding large holiday crowds, or just for an easy and pretty citrus glaze dessert at home.
With its simple instructions and use of everyday ingredients, this recipe is something anyone can whip up in no time. And the best part? You can customize it to your liking! Don’t like nutmeg or cinnamon? Leave it out! Want to make it healthier? Use whole wheat flour instead of all-purpose.
Plus, if you make some substitutions or variations, it could become a new and exciting recipe on its own- how about adding praline sauce for that extra crunch, or rum as an ingredient in the batter for a moist sponge cake?
So next time you’re in the mood for something sweet yet different, try out this Sweet Potato & Orange Pound Cake Recipe. Trust me; it might become your new go-to recipe for dessert!
Sweet Potato & Orange Pound Cake Recipe
Ingredients
FOR THE CAKE
- 1 cup unsalted butter, room temperature
- 2 cups granulated 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 sweet potatoes, cooked, cold, mashed
- 1 tablespoon orange zest, minced
FOR THE GLAZE
- 1 cup powdered sugar
- 2 teaspoons orange zest, minced
- 4 teaspoons orange juice (recipe calls for 3 to 5 teaspoons)
Instructions
- FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
- In a large mixing bowl, cream butter & sugar until light & fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the vanilla.
- In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
- Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
- Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
- FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
- Drizzle over the cooled cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.