Sweet Potato Cake With Orange Glaze

1. 1

   Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour.

2. 2

   Place pecan halves on bottom of pan in even layer.

3. 3

   Using colander, drain sweet potatoes well.

4. 4

   In a bowl, mash potatoes until smooth.

5. 5

   In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt.

6. 6

   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.

7. 7

   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.

8. 8

   Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely.

9. 9

   Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up.

10. 10

    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.

11. 11

    Brush over pecans, letting some glaze run down sides of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.