Sweet Potato Orange Pound Cake Food

SWEET POTATO POUND CAKE WITH MOLASSES CREAM

Steps:

• Combine nut mixture and set aside.
• Roast sweet potatoes in 375 degree oven for 1 1/2 hours, or until a knife can entirely pierce the potato. When potatoes have cooled slightly, mash with a fork and set aside. Grease mini loaf pans and set aside. Cream butter and sugars together until light. Scrape bowl often. Add orange zest, then eggs one at a time. Again, scrape bowl often. In another bowl, combine dry ingredients and mix well. Alternate the dry and wet ingredients with the mashed sweet potato in 3 parts starting with the dry. Mix until batter is well combined, but do not over mix. Spoon batter into loaf pans and sprinkle the spiced nuts over the top of each loaf. Gently fold in nuts, leaving some exposed. Bake at 350 degrees for about 40 minutes. For the Molasses Cream: Whip cream 50 percent, add powdered sugar and molasses. Continue whipping until fully whipped. ASSEMBLING DESSERT: Slice pound cake and place on plate. With a wet spoon gently scoop whipped cream and place along side of pound cake. Enjoy.

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 & 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.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Generously butter a 10-cup tube or bundt pan.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Set aside.
• In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
• Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the sweet potatoes and mix until thoroughly combined.
• Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
• The batter should be stiff.
• Add the vanilla, pecans and, if desired, the coconut.
• Spoon the batter into the prepared pan.
• Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
• Transfer the pan to a wire rack to cool for 15 minutes.
• Invert the cake onto a plate and remove.
• Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

MISSY G'S SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 325°.
• Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
• Remove from oven and cool for 1 hour.
• Slit each skin lengthwise and remove, leaving the soft, orange center.
• Mash with a potato masher and measure out 2 cups for this recipe.
• Cool to room temperature before mixing the cake.
• Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
• Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
• Cream the butter with a mixer on medium speed.
• Combine the sugars in a separate bowl.
• Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
• Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
• Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
• In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
• In another bowl, combine the milk, vanilla, and maple flavoring.
• With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
• Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
• Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
• Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
• Pour the batter into the prepared pan; smooth with the back of a spoon.
• The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
• Mix with a wooden spoon and do not fret because the mixture is crumbly.
• Sprinkle the topping all over the surface of the batter.
• Bake for 1 hour and 15 minutes before testing for doneness.
• Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
• Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.

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.

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.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• Cake: Cream (beat until creamy) butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts.
• Pour mixture into greased 10-inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until cake tests done. Spread with icing while warm.
• Icing: Combine all ingredients, slowly adding enough orange juice to make spreading consistency.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

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.

SWEET POTATO CAKE WITH ORANGE-CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
• Dust with flour and shake out excess.
• Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
• Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
• Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
• Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
• Pour batter into prepared pans.
• Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Make frosting-.
• Peel orange sections, removing any bitter white pith.
• Process cream cheese and butter in a food processor just until smooth.
• Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
• Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
• Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.