Ingredients
1 cup butter, softened2 cups sugar4 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg2 cups cold mashed sweet potatoesGLAZE:1 cup confectioners’ sugar1 teaspoon grated orange zest3 to 5 teaspoons orange juice
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick). Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine confectioners’ sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
