-
-
My review
Sweet Potato Pound Cake
8
ANNE MCCULLOUGH
"A light-tasting, fine-textured cake. Excellent for the holiday season."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 409Original recipe yields 14 servings (1 10-inch tube cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 255292 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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
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...
12/2/2001
This cake was DELICIOUS! But I recommend using cake flour instead of all-purpose. It tastes a 1000% better that way!
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 ...
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...
11/19/2004
This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon.