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

Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

409 calories; 14.9 g total fat; 88 mg cholesterol; 281 mg sodium. 64.8 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (274)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2004
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
(219)

Most helpful critical review

Rating: 1 stars
11/19/2004
This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon. Read More
(34)
312 Ratings
  • 5 star values: 235
  • 4 star values: 51
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
04/05/2004
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
(219)
Rating: 5 stars
04/05/2004
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
(219)
Rating: 5 stars
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
(145)
Advertisement
Rating: 5 stars
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
(127)
Rating: 4 stars
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
(54)
Rating: 5 stars
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
(53)
Advertisement
Rating: 5 stars
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
(49)
Rating: 5 stars
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
(45)
Rating: 5 stars
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
(38)
Rating: 4 stars
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
(35)
Rating: 1 stars
11/19/2004
This cake was dry and not very tasty. I was embarrassed when everyone tried it at the luncheon. Read More
(34)