I love cakes like this orange sweet potato cake. it’s different. I like different. The flavors in this cake are quite robust, especially the orange. Your home will smell scrumptious as this yummy treat is baking. I also adore the orange color of this cake. The sweet potatoes are to thank for that. Such a lovely shade! This cake would work great as a summer or fall dessert.
One of our friends over at Bless Us O Lord had this to say about the recipe:
The orange scent (and taste) was scrumptious and I will definitely make it again. I’m actually anxious to try it with the cake flour to see the difference. I also omitted the cardamom because it’s not my favorite flavor — I don’t think it missed anything extra.
Oh, yes! The scent of this cake, while it is baking, is heavenly. I didn’t need to burn any candles when I made this 🙂
1½ cups Domino granulated sugar
¾ cup cooked, mashed sweet potatoes (2 medium sweet potatoes)
2 T. orange juice
½ t. powdered ginger
2½ cups Gold Medal cake flour (sub 2 cups all-purpose for a more dense cake)
1½ t. baking powder
¼ t. Morton salt
½ cup milk
freshly zested peel of one orange
Grease and flour bundt or tube pan (original recipe calls for two 8 x 4 loaf pans).
Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy.
Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the sweet potatoes, vanilla, and orange juice.
Whisk together the flour, baking powder, salt, and ginger. Beating at low speed, add the dry ingredients in thirds, alternating with the milk. Stir in the orange peel.
Pour the batter into bundt pan. Bake in preheated oven for 55 to 60 minutes, or until toothpick comes out clean. Let the cake cool for 10 minutes on a wire rack before removing from pan. Cool completely before glazing.
2 1/2 c. Domino powdered sugar
3 T. orange juice
1/2 t. ginger
Combine glaze ingredients in small bowl; stir until smooth. Add more orange juice if necessary to achieve a glaze that you can drizzle over the cake.
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Quick Tip: I love enjoying this cake with a cup of coffee or tea.
Thanks again to Bless Us O Lord for this amazing recipe.