Sweet Potato Cake With Orange Glaze Recipes

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

SWEET POTATO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
• Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
• Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
• Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
• Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

Steps:

• Special equipment: bundt pan
• Preheat oven to 325 degrees F.
• Lightly grease a 10-cup bundt pan.
• In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
• Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
• Pour the glaze over the cooled cake. Slice and serve.

SWEET POTATO & ORANGE POUND CAKE

Steps:

• 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.

SWEET POTATO BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
• In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
• Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
• Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
• Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
• Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
• To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
• Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
• Store in an airtight container at room temperature.

SWEET POTATO CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.
• Place pecan halves on bottom of pan in even layer.
• Using colander, drain sweet potatoes well.
• In a bowl, mash potatoes until smooth.
• In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.
• In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes.
• With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean.
• Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.
• Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.
• Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest.
• Brush over pecans, letting some glaze run down sides of cake.

ORANGE SWEET POTATO POUND CAKE W/ORANGE GLAZE

Steps:

• 1. Preheat oven to 325 degrees F. DO NOT OPEN OVEN DOOR DURING FIRST HOUR OF BAKING. These are the spices, butter, eggs and sugars & orange needed to make the cake.
• 2. Additional extract ingredients & nuts used for the cake. I also used Buttermilk baking soda and self rising white lily flour.
• 3. I baked the sweet potatoes in the oven then whipped them till smooth and stored them in the fridge in a zip lock bag. I used Tropicana Orange juice.
• 4. Add flour to a sifter, and add in the salt, spices & baking soda and sift to blend together.
• 5. Cream butter till soft and creamy, then gradually add in both sugars, beating well after each addition is added. Beat until creamy and smooth and no granules are visible, about 10 minutes.
• 6. Add in the eggs one at a time. Then slowly add in the flour mixture alternately with the buttermilk.
• 7. In a medium size bowl add the beaten sweet potatoes along with the zest from one orange, and the orange juice, then beat till thoroughly blended together, then add to cake batter. Then add in the chopped nuts, and beat till blended.
• 8. Spray a 16 cup Bundt pan liberally with Bakers Joy, and then pour cake batter into pan, Garnish top with pecan halves if desired, and bake in preheated 325 degree F. oven for 90 minutes or until long wooden skewer inserted into center of cake comes out clean. PLEASE NOTE IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, USE 2 SMALLER PANS. The pan in the picture is a 12 cup, but I added the remaining batter to a 3 cup Bundt pan. Did not realize the amount of batter I had until AFTER I had added it to the pan. REMEMBER TO LEAVE ROOM IN PAN FOR CAKE TO RISE AT LEAST 2 INCHES.
• 9. For the glaze add the softened butter to a medium size bowl, along with the orange extract, and about 2 tablespoons of the orange juice, then beat till glaze is blended together. Add additional orange juice as needed till desired spreading consistency is reached. Drizzle onto cooled cake as desired, and top with additional pecan halves if desired. Serve and enjoy.
• 10. HERE IS THE SMALLER CAKE, I GAVE IT TO MY NEIGHBOR, ALONG WITH a pecan pie, Homemade dinner Rolls, & a Sweet Potato Pie.
• 11. Here is a platter of the sliced cake that I gave to another neighbor. They really loved it.

SWEET-POTATO LAYER CAKE WITH ORANGE-CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.
• Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)