15 to 20 servings
YouTube instructional video is at the bottom
What you’ll need
All-purpose flour
Baking powder
Salt
Sugar
Unsalted butter (Room temp)
5 Large eggs (Room temp)
Evaporated Milk
1 large to medium sized Sweet potato
Orange Gel Paste Food coloring
Vanilla Extract
Butter Extract
Almond Extract
Cinnamon
Nutmeg
All spice
Confectioners sugar
Canola or vegetable oil
Tools you’ll need
Baker’s Joy Non-Stick baking spray
Mesh strainer
Aluminum foil
8 x 8 inch baking pan
Hand mixer or Stand mixer
Nordic Ware Anniversary Bundt pan (15 cup capacity)
Preparation of ingredients
Sweet potato
Preheat oven to 400 degrees
Step 1- Add 1 teaspoon Canola or vegetable oil on sweet potato. Rub oil around sweet potato. Wrap Sweet potato with aluminum foil and place it into an 8 x 8-inch baking pan.
Step 2- Place into a preheated 400 degree oven for 1 hour and 20 minutes. Potato will be soft and you could stick a fork into the potato easily when done.
Optional Step- You can also boil the sweet potato. Add water into a pot and add sweet potato into pot. Make sure water is covering the sweet potato. Let simmer for 1 hour and 20 minutes.
Step 3- Remove sweet potato from oven and let cool completely. Once done, cut an incision on top of Sweet potato and peel the skin off. Remove the insides of the Sweet potato and place into a medium sized bowl. If you boiled the sweet potato, peel the skin off using a butter knife and place the potato into a medium sized bowl.
Step 4- Mash Sweet potato with potato masher. Once done, mix with a hand mixer on high speed for 30 seconds and remove the mixer from the sweet potato mixture. Rinse off the hand mixer’s beater blades with water then add them back on to mixer. Mix mixture again for 30 seconds. Repeat the mixing step 4 times or until the strings have been completely removed from the sweet potatoes.
Step 5- Reserve 4 tablespoons of Evaporated milk. Place that on the side to add to the icing after the cake is baked. Add 1 1/4 cups evaporated milk, 1 tablespoon vanilla extract and 2 teaspoons butter extract into the sweet potato mixture. Stir with whisk until combined.
Preparation of cake batter
Step 6- Sift 3 cups All purpose flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon All spice and 1/4 teaspoon salt into a medium sized bowl using a mesh strainer. Stir until combined.
Step 7- Add 3 sticks unsalted butter (Room temp) and 3 cups sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 6 minutes and scrape down sides of bowl occasionally to ensure ingredients are mixed together.
Step 8- Start mixer on medium speed and add 5 large eggs (Room temp) one at a time. Stop mixer and scrape down sides of bowl occasionally to ensure batter is incorporated.
Step 9- Add 1 cup All purpose flour mixture and 1/2 cup Sweet potato mixer. Mix on a medium low speed until combined. Scrape down sides of bowl.
Step 10- Add 1 cup All purpose flour mixture and 1/2 cup Sweet potato mixer. Mix on a medium low speed until combined. Scrape down sides of bowl.
Step 11- Add 1 cup All purpose flour mixture and 1/2 cup Sweet potato mixer. Mix on a medium low speed until combined. Scrape down sides of bowl.
Step 12- Add 1/4 teaspoon Orange gel paste food coloring and mix on a medium low speed until combined.
Baking the cake
Preheat oven to 325 degrees
Step 13- Spray bundt pan with Baker’s joy non-stick baking spray and add prepared cake batter into bundt pan. Once done, spread batter around baking pan with the back of a spoon. Shake the pan slightly and tap pan on a hard surface to make batter more even.
Step 14- Place into a preheated 325 degree oven on the bottom rack and bake for 1 hour and 10 minutes.
Step 15- Remove Pound cake from oven. Tooth pick inserted into pound cake should come out clean. Let the cake cool for 6 hours or overnight. If you let the cake cool for 6 hours, flip cake on to a cooling rack and let the cake cool completely. Letting the cake cool completely allows the flavors to settle and increase.
Making the Autumn Icing
Step 16- Add 1 1/4 cups confectioners sugar, 3 tablespoons melted unsalted butter, 4 tablespoons warm evaporated milk, 1 to 1/2 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1/8 to 1/4 teaspoon almond extract, 1/8 teaspoon cinnamon, and 1/8 teaspoon all spice. Mix with whisk until icing is creamy and smooth. Icing will be thick.
Step 17- Pour icing on top of cooled pound cake. If the icing doesn’t run down the sides quickly don’t worry. Give it time and it will free fall down the sides. Once done let icing set for 15 to 30 minutes before serving.
Youtube instructional video
