Sweet Potato & Orange Pound Cake - cooking recipe

Ingredients

FOR THE CAKE
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups sweet potatoes, cooked, cold, mashed
1 tablespoon orange zest, minced
FOR THE GLAZE
1 cup powdered sugar
2 teaspoons orange zest, minced
4 teaspoons orange juice (recipe calls for 3 to 5 teaspoons)

Preparation

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.