*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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 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.