Channel: Emeril Lagasse

Category: Howto & Style

Tags: autumnalsnack cakecinnamonsweet potatoeschopped nutscoffee cakeallspicesweet potato cakegrated orange zestmashed sweet potatoesvanilla extractemerilwire rackemeril lagasseorange glazefallbundt cakegingerconfectioners’ sugarwalnutsglazebundt pan spice cakeautumnnutmeg

Description: Sweet potatoes are not only tasty, but they’re also good for you. And when it comes to eating your veggies, this sweet potato spice cake is guaranteed to be the best tasting way to do it! SWEET POTATO SPICE CAKE SERVES 10 TO 12 1 cup (2 sticks) unsalted butter, room temperature, plus 1 teaspoon for pan 3 cups all-purpose flour, plus more for pan 1 cup packed light-brown sugar 1 cup granulated sugar 2 cups mashed cooked sweet potatoes (from about 2 pounds sweet potatoes) 4 large eggs 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup chopped walnuts, toasted 1 teaspoon pure vanilla extract 1 1/2 cups confectioners' sugar, plus more for dusting 2 tablespoons fresh orange juice, plus more as needed 1 teaspoon finely grated orange zest Preheat oven to 325 degrees. Butter a 12-cup Bundt pan with 1 teaspoon butter and coat lightly with flour; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until light and fluffy, scraping down the sides. Add the sweet potatoes and beat until thoroughly combined. Add eggs, one at a time, beating well after each addition. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, salt, allspice, and nutmeg. With the mixer on low speed, add to the sweet potato mixture a third at a time. Fold in the nuts and vanilla extract. Transfer to prepared pan and bake until a tester inserted into the center comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool for 10 minutes in the pan. Then turn out onto a wire rack to cool. Whisk together confectioners' sugar, orange juice, and orange zest to form a thick yet pourable glaze. Add more orange juice, 1/2 teaspoon at a time, if needed. Set rack with cake over wax paper or a baking sheet (for easy clean up). While cake is still warm, drizzle cake with glaze, and let set before serving. Dust with confectioners’ sugar, if desired. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: instagram.com/emeril/?hl=en Facebook: facebook.com/Emeril Amazon: amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590