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Recipe Gluten Free Sweet Potato Pound Cake 4-10-08

This super moist and dense pound cake was invented by my daughter to use up our large surplus of canned organic sweet potato. I was shocked at how delicious this was. It was gone in 1 hour. Everyone in the family devoured it!

INGREDIENTS 14 Servings

• 1 cup organic butter, softened
• 1/2 cup organic cane juice crystals and 1/3 cup brown sugar or 24 stevia packets or to taste plus 1 tbsp molasses
• 2 cups cooked and mashed organic sweet potatoes
• 1/2 teaspoon singing dog vanilla extract/ if other use 1 tsp
• 4 cage free organic eggs
• 3 cups Pamela's Pancake and Baking Mix
• 2 teaspoons aluminum free featherweight gluten free baking powder
• 1 teaspoon ground cinnamon /if other use 1 1/2 tsp
• 1/2 teaspoon aluminum free baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon sea salt
•  
• 1 cup sifted organic confectioners' sugar
• 5 teaspoons fresh squeezed organic orange juice or 2 drops Bella Mira Orange Oil
• 2 tablespoons grated orange zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together baking mix, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
2. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
3. Pour batter into 10 inch tube pan or 2 bread pans. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
4. To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.