Sweet Potato Pound Cake

Products Used
8
9
524
Sweet Potato Pound Cake
By Chef Eddy Van Damme
Prep Time:
35m
Bake/Cook Time:
1h 20m
Yield:
One standard loaf cake

Who decided that sweet potatoes should only be served as a side dish? This naturally sweet, versatile vegetable is the main ingredient in this autumn-themed dessert. Lightly spiced with cinnamon, cloves, and ginger - and topped with an orange glaze - this is a recipe you're sure to be "sweet" on. 

Las opiniones varían en cuanto  a que hace un buen bizcocho. A algunos le gusta un bizcocho firme pero mantequilloso otros prefieren una textura ligera y esponjosa. Este bizcocho de patata dulce cae en el medio y tiene un glaseado de naranjas dulces de tope.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

  • 1 very large sweet potato
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour*
  • 3/4 cup (1 1/2 sticks) unsalted butter, very soft
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons orange zest, no white bitter pith
  • 1 tablespoon orange juice
  • 2/3 cup Imperial Sugar Confectioners Powdered Sugar

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Butter and flour a 9x5-inch loaf pan or bundt pan. Set aside. 
      3. Peel and cut sweet potato in small cubes. Boil in water until tender, about 15 minutes. Drain all water and mash until very smooth and no lumps remain. Measure 1 1/2 cups and set aside.
      4. Sift together all dry ingredients and set aside.
      5. Cream butter until light and fluffy. Add granulated sugar and mix further. Add eggs one at a time waiting for previously added egg to be fully incorporated before adding next. Scrape bowl often. Whip until the mixture is very light and fluffy. Add orange zest.
      6. Ensure that sweet potato puree is no longer warm and then add to above.
      7. Add dry ingredients and mix until just combined.
      8. Scrape batter into the prepared pan. Place in the oven, after being in the oven for 45 minutes drape a sheet of buttered aluminum foil gently on the surface of the pound cake. (Keeps cake from browning too much.)
      9. Bake for 1:15 or until an inserted toothpick comes out clean. Let sit in pan for 10 minutes before removing.
      10. Whisk together orange juice and powdered sugar and drizzle over cake.
      Imperial Sugar Insight

      **Ovens vary in temperature and loaf pan sizes as well, therefore when baking pound cakes, trust your baking instinct rather than time.

      Rate & Review
      or to post comments
      2inthecape
      Nov 25, 2015

      Saw this cake on Allrecipes which sent me to Dixie Crystal Recipes in search of. Made this evening and it was a hit.I will be making this again.
      Jessica Segarra
      Dec 01, 2015

      I really liked the combination of orange and sweet potato and I wasn't sure I would. I added a little zest to the top of my icing for an added orange kick.
      ChefCat
      Dec 11, 2015

      Excellent recipe. The result is a tall loaf, extremely moist. To save some time, I scrubbed the sweet potato, pricked the skin several times, and microwaved on high for 5 minutes. Scooped out the flesh and mashed with a fork, We love spice here, so I increased the ginger to 1 tsp and added 1/2 tsp allspice, plus a couple of shakes of cayenne for some warmth. The orange zest gives a clean, fresh finish. And don't skip the glaze. It's the perfect complement to the spices. In place of the orange juice in the glaze, which I didn't have, I used one Tb of frozen orange juice concentrate, thawed. Instead of a single loaf, I made three mini loaves that baked up pretty enough for the cover of Bon Appetit! Perfect for holiday gift giving. I let them cool in the pan 20 minutes, and they released easily onto a rack to finish cooling. Delightfully flavorful with a vibrant, sunny color. Lovely!
      Jane C
      Feb 16, 2016

      A wonderful recipe! I omitted the orange zest making the cake as stated. My frosting: Using dark brown sugar in approx. 1 + tablespoon butter, I heated to make a brown sauce...added confectioners sugar and one half teaspoon of maple flavoring to spread. The maple-brown sugar was very good with this cake. FIVE star rating!

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      Bizcocho de Patata Dulce

      Products Used
      8
      9
      524
      Sweet Potato Pound Cake
      Por Chef Eddy Van Damme
      Tiempo de preparación:
      35m
      Tiempo de cocción / cocción:
      1h 20m
      Rendimiento:
      Un bizcocho de tamaño estándar

      Las opiniones varían en cuanto  a que hace un buen bizcocho. A algunos le gusta un bizcocho firme pero mantequilloso otros prefieren una textura ligera y esponjosa. Este bizcocho de patata dulce cae en el medio y tiene un glaseado de naranjas dulces de tope.

      Clasificación:
      Califíquelo usted mismo
      Tested by Chef Eddy
      Tested by Imperial
      Products Used

      Ingredientes

      • 1 patata dulce muy grande
      • 2 cucharaditas de canela
      • 1/2 cucharadita jengibre
      • 1/4 cucharadita clavos de olor
      • 1 cucharadita polvo de hornear
      • 1/2 cucharadita bicarbonato de sodio
      • 1 cucharadita de sal
      • 2 tazas harina todo uso*
      • 3/4 taza (1 1/2 barras) mantequilla sin sal, muy suave
      • 1 1/4 tazas Imperial Sugar Azúcar Granulada Extra Fina
      • 3 huevos grandes, a temperatura ambiente
      • 2 cucharadas ralladura de naranja, sin la parte blanca amarga
      • 1 cucharada jugo de naranja
      • 2/3 taza Imperial Sugar Azúcar en Polvo Confeccionar

      *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Precaliente el horno a 350F
      2. Engrase con mantequilla y harina una bandeja de barra de pan de 9x5 pulgadas. Coloque a un lado. Si está utilizando una bandeja de 8x4 pulgadas utilice el resto de la mezcla para hacer unos ponquecitos extras.
      3. Pele y corte la patata dulce en cubos de igual tamaño. Ponga a hervir en agua hasta que estén suaves, alrededor de 15 minutos. Drene toda el agua y convierta en puré hasta que esté bien suave y no tenga ningún grumo. Mide 1 1/2 tazas y coloque a un lado.
      4. Cuele todos los ingredientes secos juntos y coloque a un lado.
      5. Bata la mantequilla hasta que este cremosa y esponjosa. Agregue el azúcar granulada y bata. Agregue los huevos uno a la vez esperando hasta que el huevo anterior este completamente incorporado antes de agregar el siguiente. Rape el envase varias veces. Bata hasta que la mezcla sea bien ligera y esponjosa. Agregue la ralladura de naranja.
      6. Asegúrese de que el puré de patata ya no esté caliente y agrégueselo a la mezcla anterior
      7. Agregue los ingredientes secos y bata hasta que esté bien combinado.
      8. Vierta la mezcla en la bandeja preparada. Coloque en el horno y baje la temperatura a 350F. Después de estar en el horno por 45 minutos coloque una hoja de papel de aluminio engrasado con mantequilla cobre la superficie del bizcocho. (esto previene que el bizcocho no se dore demasiado).
      9. Hornee hasta que el centro del bizcocho rebote cuando es presionado gentilmente con un dedo o se le inserta un mondadientes y sale limpio**. Alrededor de 1 horas y 15 minutos. Deje que enfrié en la bandeja por 10 minutos antes de remover.
      10. Bata juntos el jugo de naranja y el azúcar en polvo y rocié el bizcocho.
      Imperial Sugar Insight

      **Ovens vary in temperature and loaf pan sizes as well, therefore when baking pound cakes, trust your baking instinct rather than time.
      2inthecape
      Nov 25, 2015

      Saw this cake on Allrecipes which sent me to Dixie Crystal Recipes in search of. Made this evening and it was a hit.I will be making this again.
      Jessica Segarra
      Dec 01, 2015

      I really liked the combination of orange and sweet potato and I wasn't sure I would. I added a little zest to the top of my icing for an added orange kick.
      ChefCat
      Dec 11, 2015

      Excellent recipe. The result is a tall loaf, extremely moist. To save some time, I scrubbed the sweet potato, pricked the skin several times, and microwaved on high for 5 minutes. Scooped out the flesh and mashed with a fork, We love spice here, so I increased the ginger to 1 tsp and added 1/2 tsp allspice, plus a couple of shakes of cayenne for some warmth. The orange zest gives a clean, fresh finish. And don't skip the glaze. It's the perfect complement to the spices. In place of the orange juice in the glaze, which I didn't have, I used one Tb of frozen orange juice concentrate, thawed. Instead of a single loaf, I made three mini loaves that baked up pretty enough for the cover of Bon Appetit! Perfect for holiday gift giving. I let them cool in the pan 20 minutes, and they released easily onto a rack to finish cooling. Delightfully flavorful with a vibrant, sunny color. Lovely!
      Jane C
      Feb 16, 2016

      A wonderful recipe! I omitted the orange zest making the cake as stated. My frosting: Using dark brown sugar in approx. 1 + tablespoon butter, I heated to make a brown sauce...added confectioners sugar and one half teaspoon of maple flavoring to spread. The maple-brown sugar was very good with this cake. FIVE star rating!

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