Spice Sweet Potato Cake with Grand Marnier Glaze

Created by Jon Payne

1 teaspoon unsalted butter at room temperature, plus 1/2 pound (2 sticks)

1 cup packed light brown sugar

1 cup granulated sugar

2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon grated nutmeg

1 teaspoon vanilla extract

1 1/2 cups confectioners' sugar

2 tablespoons Grand Marnier, or slightly more as needed

1 teaspoon grated orange zest

Directions

Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside.

First peel and cut into cubes your sweet potato.  Then put them into a pot of cold water (that way they cook evenly) and boil.  Once they are fork tender drain the water out and mash.  Let them cool while you get your wet ingredients together.  In a large bowl using an electric mixer, cream the butter, brown sugar, and sugar. Add the sweet potatoes and beat until light and fluffy. Add the eggs one at a time, and beat after each addition.

Into a bowl, sift together the flour, soda, powder, salt, cinnamon, ginger, allspice, and nutmeg. Add to the sweet potato mixture a third at a time. Fold in the vanilla. Pour into the 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.

While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, Grand Marnier, and orange zest. Stir well to combine and make a tight glaze, adding more Grand Marnier 1/2 teaspoon at a time to achieve a pourable consistency.

Turn the bundt pan over onto a wire rack. While the cake is still warm, drizzle the Grand Marnier glaze to evenly coat. Cool completely before cutting.