Sweet Potato Bundt Cake with LA Tangerine Glaze


For the batter:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)

3 eggs

3/4 cup warm water

1 3/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 cup golden raisins

For the glaze:

1 tablespoons unsalted butter

3 tablespoons tangerine juice (from 2 tangerines

2 cups confectioners' sugar


Special equipment: bundt pan

Preheat oven to 325 degrees F.

Lightly grease a 10-cup bundt pan.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.