Sweet potato spice cake and the first day of fall!

Ingredients

• 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 cup chopped toasted walnuts
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 tablespoons fresh orange juice, or slightly more as needed
• 1 teaspoon grated orange zest

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Preparation

• Preheat the oven to 325 degrees F. Butter a 12-cup bundt pan with 1 teaspoon of the butter and set aside.
• 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 nuts and 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, orange juice, and orange zest.
• Stir well to combine and make a tight glaze, adding more orange juice 1/2 teaspoon at a time to achieve a pourable consistency.
• Turn out onto a wire rack. While the cake is still warm, drizzle the orange-sugar glaze to evenly coat. Cool completely before cutting.