"This is one of my favorite vegetable cakes. It is tender, faintly spicy, and has a light orange crumb. Plus, it’s large enough to feed a crowd—perfect for holiday parties or whenever a festive “show off” cake is in order.–The Old Farmer's Almanac Everyday Baking Cookbook..."
INGREDIENTS
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4 medium sweet potatoes (2 cups cooked)
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1/2 cup cold buttermilk
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1-1/2 tablespoons unsalted butter, softened, for the pan
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3/4 cup coarsely chopped pecans
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1 cup packed light-brown sugar, plus 2 tablespoons for sprinkling
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 cup (2 sticks) unsalted butter, at room temperature
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1 cup sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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2 teaspoons grated orange zest