Sweet Potato Pound Cake Recipe - Allrecipes.com
Sweet Potato Pound Cake Recipe

Sweet Potato Pound Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube cake Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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!

 
Most Helpful Critical Review
Nov 19, 2004

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

 
Nov 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

 
Nov 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!

 
Nov 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!

 
Apr 13, 2003

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

 
Jun 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!

 
Apr 13, 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.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 64.8 g
  • 21%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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