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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 cals
Original recipe yields 14 servings (1 10-inch tube cake)

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Directions

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  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.
  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.
  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.
  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; 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 236
  1. 266 Ratings

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Most helpful positive review

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

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

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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....

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...

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

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

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...

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...

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 ...

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. ...

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...