Sweet Potato Pound Cake

Name: Sweet Potato Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 1 10-inch tube cake
Ingredients: 1 cup butter, softened; 2 cups white sugar; 2 cups cooked and mashed sweet potatoes; 1 teaspoon vanilla extract; 4 eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon ground nutmeg; ¼ teaspoon salt; 1 cup sifted confectioners' sugar; 5 teaspoons orange juice; 2 tablespoons grated orange zest

Rating: 4.64 stars

328 Ratings
371 Reviews
107 Photos

A light-tasting, fine-textured cake. Excellent for the holiday season.

By ANNE MCCULLOUGH

Gallery

Recipe Summary test

prep:

20 mins

cook:

1 hr 20 mins

additional:

20 mins

total:

2 hrs

Servings:

Yield:

1 10-inch tube cake

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

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Step 2
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
Step 3
Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
Step 4
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts

Per Serving:

409 calories; protein 5.3g; carbohydrates 64.8g; fat 14.9g; cholesterol 88mg; sodium 280.5mg. Full Nutrition

Reviews (371)

Most helpful positive review

Aaron LeCoin

04/06/2004

This is one of the best pound cakes I've ever tasted or made. Used 2 1/2 cups of mashed canned sweet potatoes (1 40oz can) and sweetened it with a little brown sugar, extra cinnamon and nutmeg. Used a pineapple glaze instead of orange. A delicious soft, moist masterpiece. Will make again and again! Read More

Helpful

(227)

Most helpful critical review

Natalie Gerland Howell

11/19/2004

This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon. Read More

Helpful

(34)

328 Ratings

5 star values: 248
4 star values: 54
3 star values: 17
2 star values: 6
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Aaron LeCoin

04/05/2004

Helpful

(227)

cranberry brulee

11/08/2005

This is an excellent cake. I made the recipe as written & it could not have been more perfect. Great texture and wonderful flavor (slightly milder & less dense than pumpkin). I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. Great cake! Read More

Helpful

(151)

ALVENA

11/04/2003

This cake is marvelous. I can't keep it around long enough. I changed the flour to cake flour and it is even better. It's a real hit with my friends Read More

Helpful

(127)

DELKEE

04/14/2003

I'm an avid baker and this one is a keeper! Perfect for Thanksgiving or Christmas or any other time you want a moist, spiced cake that smells heavenly. I used fresh sweet potatoes and everyone was so impressed with the taste. I think I'll add raisins to the mix next time to see how it comes out. Read More

Helpful

(58)

JOEY E.

04/14/2003

This cake was DELICIOUS! But I recommend using cake flour instead of all-purpose. It tastes a 1000% better that way! Read More

Helpful

(53)

PNLewis

11/25/2002

This cake is awesome! I used Bruce's canned mashed sweet potatoes (just sweet potatoes - no additional ingredients) instead of cooking and mashing fresh sweet potatoes. It has been a hit every time I make it! Read More

Helpful

(51)

KIMAR

06/07/2003

I made this for a ladies luncheon. While I enjoyed it immensely and thought it was great, not one of the ladies asked for the recipe, which is highly unusual for them. Instead of the glaze, I frosted it with Allspice Cream Cheese Frosting from this website, and it was very attractive. I found that the cake only needed to bake 1 hour and 5 minutes in my oven. Good thing I checked it then instead of letting it bake the entire hour and 20 minutes or I would have had a burnt cake! Read More

Helpful

(49)

Rachael C.

10/12/2013

Absolutely Wonderful! I highly recommend this recipe. My family could not get enough. Before my husband could finish his second piece, he told me to make another tonight. I tweaked this recipe some for our family taste buds:I added extra 1/2 tsp vanilla, decreased nutmeg to 1/4 tsp, after creaming butter and sugar.,I added one egg at a time, then added two cups of hot mashed sweet potatoes, followed by flour mixture, lastly I added vanilla. Only baked for 35-40 minutes. Baked in Bundt cake pan.Wonderful golden/orange color. Immediately inverted to cake plate to cool.Cake was so good, I didn't even bother to make orange confection glaze. Cake was moist, dense, but not heavy like a brick. This cake could pass as a soft sweet potato loaf depending on what you bake it in. Again, fantastic recipe. Highly Recommended. This recipe is a keeper. Enjoy! Read More

Helpful

(48)

SHEILADEE

01/07/2004

This was a delicious recipe. I used the cake flour as recommended by other reviewers. I also did not need to bake it for the full 1 hr. 20 min. -- went about 55 minutes and it was well done. I will definitely make this again perhaps bake for about 5 minutes less. Tastes like a spice cake. Read More

Helpful

(35)

Natalie Gerland Howell

11/19/2004

This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon. Read More

Helpful

(34)

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All Reviews for Sweet Potato Pound Cake

- of Reviews

Sweet Potato Pound Cake

Servings Per Recipe: 14
Calories: 409.2

% Daily Value *

protein: 11 %

carbohydrates: 21 %

dietary fiber: 8 %

sugars:

fat: 23 %

saturated fat: 44 %

cholesterol: 29 %

vitamin a iu: 120 %

niacin equivalents: 25 %

vitamin b6: 7 %

vitamin c: 13 %

folate: 15 %

calcium: 7 %

iron: 10 %

magnesium: 6 %

potassium: 6 %

sodium: 11 %

thiamin: 24 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.