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!
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!
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
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.
This cake was DELICIOUS! But I recommend using cake flour instead of all-purpose. It tastes a 1000% better that way!
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!
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!
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!
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.
This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon.
