Sweet Potato Pound Cake

Adapted from Better Homes and Garden Best Loved Community Recipes Vol I (still available used). I usually use some of the leftovers from Brandied Candied Sweet Potatoes to make this and adjust amounts accordingly. So I'll give the recipe as in the cookbook, and then also my ingredient modifications when making with leftovers from Thanksgiving. I will make the pound cake Thursday evening, so I can verify amounts for the modifications and tweak them as need be and post pictures. Those are the adjustments I have in my cookbook, but I might have tweaked it a bit based on appearance.

Sweet Potato Pound Cake

INGREDIENTS:

Cake:
1 cup unsalted butter, softened
2 cups sugar
2 cups cooked, mashed, cooled sweet potatoes (about 2 medium)
1 tsp vanilla
4 eggs
3 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt

Glaze:
1 cup powdered sugar
3-5 tsp orange juice
Orange Peel (optional)

DIRECTIONS:

Cake:
Preheat the oven to 350 F
Grease and flour a 10" tube pan or 4 loaf pans
In a large mixing bowl, cream together sugar and butter, then add sweet potatoes and vanilla and beat until well combined
Add the eggs one at a time, beating after each addition (the batter will look curdled)
Sift together remaining cake ingredients in a bowl
Add slowly to the sweet potato mixture, beating on low until just combined
Pour batter into prepared pan and bake for 80 minutes (40-50 minutes for loaf pans) or until knife inserted halfway between center and edge of pan comes out clean.
Cool on wire rack for 20 minutes
Invert onto plate(s)

Glaze:
Add orange juice to powdered sugar 1 tsp at a time, just until the glaze reaches drizzling consistency. Stir in orange peel, if adding. Drizzle over pound cake(s).

MODIFICATIONS:

6 Tbsp butter, softened
1 3/4 cup sugar
3 cups Brandied Candied Sweet Potatoes
1 tsp vanilla
3 eggs
3 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg

Follow directions as above.