I am not exaggerating when I say this sweet potato cake is perfect. It's sweet (but not overly so), beautifully buttery, spiced (but not in an overpowering way), and topped with an orange glaze that is a lovely compliment to the other flavors.
Alternatively, add flour mixture and buttermilk to the wet ingredients. Do this in about three additions making sugar the batter is just combined between each addition.
1/3 cup buttermilk
Fold in pecans.
1 1/2 cups coarsely chopped pecans
Grease and flour a 12 cup Bundt pan and pour batter into the pan.
Bake for 75 minutes or until a cake tester comes out dry.
Wait 10 minutes and then invert the cake onto a cooling rack.
Let the cake sit for at least two hours to cool before glazing.
Mix powdered sugar and orange juice.
2 cups powdered sugar, 1/2 cup orange juice
Add more powdered sugar as needed to make a thick glaze that falls very slowly off of a spoon.
Spoon glaze in a circle over the top of the cake and let it drip down the inside and outside of the Bundt.
Once the glaze has hardened (about 30 minutes), slice and serve.
The recipe for this cake came from the book, Southern Sugar, by Belinda Smith-Sullivan. I was given permission to share it from the publisher, Gibbs Smith.The cake lasts about five days in an airtight container at room temperature. You can also freeze it for months.