Reviewed: May 14, 2012

I took this cake to a Mother's Day get together yesterday and everyone loved it. I used canned sweet potatoes and cake flour as others suggested. I will definitely make this again. It was a big hit!

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Reviewer:

Aunt

Reviewed: Mar. 6, 2012

This was more of a regular cake than a pound cake texture. It was good - not great. Mine was just slightly overdone at 62 minutes. I should have taken it out sooner.

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Reviewer:

Kari

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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

Reviewed: Mar. 2, 2012

Yummy. I halved the recipe. Used 1/2 c sugar & 1/2 c brown sugar. 1 t each of pumpkin pie spice & cinnamon. Baked it in a 9x13 for 30 mins at 350. So good will make again for sure

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Reviewer:

Cheryl

Reviewed: Feb. 2, 2012

I made this this evening and I'm still not sure what I think overall. Yes, it was light and fluffy, good texture, but the flavors were a tad too subtle for me. I think I was expecting a more powerful sweet potato taste and just didn't get it.

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Reviewer:

Karlena

Reviewed: Dec. 30, 2011

This recipe is a keeper. Made it exactly as directed except I took it out at 1 hour and 10 minutes. At 1:20 it would have burned. It had a fine, velvety texture using the all-purpose flour called for. The flavor was subtle and really nice overall.

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Reviewer:

TARA1963

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 28, 2011

This is so far the best pound cake I have ever baked the texture is so soft and fluffy...I made this cake for my family and they absolutely LOVED it. The orange zest on top of the pound cake added a great touch to it.

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Reviewer:

gottaluvlife

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Dec. 12, 2011

Very simple to make. A big hit, very moist and tasty. Cant wait to make it again!!

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Reviewer:

ericaq103

Reviewed: Dec. 7, 2011

Great Cake!!!Everybody loved it I bakes 2 since Thanksgiving!!Easy too

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Reviewer:

hotstuffs22

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Reviewed: Dec. 1, 2011

Now when I saw the orange glaze, i knew i had to have cardamom in this recipe! I cut the cinnamon down to 1/4 tsp, nixed the nutmeg, and added 1 1/4 tsp ground cardamom (next time, I think I will add even more). I went with the cake flour suggestion as well as reducing the sugar to 1 1/4 cup (this is only if you don't enjoy really sweet cakes; i prefer enjoying the flavors of the spices and sweet potato).I also reduced just two tablespoons of confectioners sugar down with the orange zest and juice on the stove, and using a mixture of water, lemon juice and cornstarch to thicken it up to glaze consistency; it gives it a really nice tart flavor that compliments the cake very well.

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