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My review
Sweet Potato Pound Cake
ANNE MCCULLOUGH
"A light-tasting, fine-textured cake. Excellent for the holiday season."
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Ingredients
2 h servings 409 calsOriginal recipe yields 14 servings (1 10-inch tube cake)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
- 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; 14.9 g fat; 64.8 g carbohydrates; 5.3 g protein; 88 mg cholesterol; 281 mg sodium. Full nutrition
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Reviews
Read all reviews 236266 Ratings
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Most helpful positive review
4/5/2004
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....
Most helpful critical review
11/19/2004
This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon.
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4/5/2004
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....
11/8/2005
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 swe...
4/5/2001
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
12/2/2001
This cake was DELICIOUS! But I recommend using cake flour instead of all-purpose. It tastes a 1000% better that way!
9/8/2002
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...
12/10/2001
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...
11/13/2002
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 ...
4/21/2003
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. ...
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 s...