Sweet Potato Spice Cake

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter - plus
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks) - room temperature
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1 cup	198g / 7oz	Granulated sugar
2 cups	474ml	Mashed cooked sweet potatoes
		= (abt 2 lbs raw sweet potatoes)
4		Eggs (large)
3 cups	187g / 6.6oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Grated nutmeg
1 cup	146g / 5.1oz	Chopped toasted walnuts
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	297g / 10oz	Confectioners' sugar
2 tablespoons	30ml	Fresh orange juice - or slightly
		More as needed
1 teaspoon	5ml	Grated orange zest

Recipe Instructions

Preheat the oven to 325 degrees. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside.

In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla. Pour into the prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan.

While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.

Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting.

This recipe yields 10 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E50) - from the TV FOOD - NETWORK

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