Reviewed: Nov. 25, 2009

I tried this yesterday and it was a hit! I took one of the other reviews advice and used cake flour. The cake was moist and just delicious! I replaced the orange juice in the glaze with a mango, peach orange juice blend to make the glaze more interesting. I also added the zest right to the glaze. What a great cake! It will now be a thanksgiving must!

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RYvette

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Reviewed: Nov. 21, 2009

This is a great recipe. I made it the first time by following the recipe to a tee but using organic ingredients where possible and it was super although I did not have to cook mine near as long as directed. I then made it a second time with the following changes: I used only 1 cup of organic cane sugar instead of the 2 cups of white sugar. I used 1 Tbsp. madagascar vanilla instead of 1 teaspoon. I used 2 and 3/4 cups of King Arthur White-Wheat Flour. I also added 1/4 cup mayonnaise at the end. I baked this at 350 degrees for 1 hour. For the glaze I did the following 1 cup organic powdered sugar 1 Tbsp. soft amish butter 2 Tbsp. pineapple, coconut juice with no sugar added and 100% natural 1 Tbsp. grated orange zest It came out just as good with the reduced sugar and the pineapple/coconut glaze was really good. This is really a great cake with lots of opportunity for different flavors. Thanks for sharing Anne!

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Freestyle66

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Reviewed: Nov. 12, 2009

Yummy! made it in muffin pan, so they took a lot less time to cook. Also instead of using four eggs, I used two eggs, and two large table spoons of mayo, this made this super moist and delicious. Doubled the cinnamon. Gone before I could say enjoy!

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Ms Parinaz

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Reviewed: Nov. 8, 2009

Thanks for a great recipe, Anne. I made this at the weekend and it was a perfect cake to take into work. Not too sweet, even with the glaze, easy to cut and pretty light. I made the following modifications based on previous reviewers: - half butter substituted for apple sauce - more spice with 1tsp mixed spice, 1/2 tsp ginger - baked for an hour I should have put the glaze on earlier, I waited 20 minutes before inverting and glazing, the cake wasn't warm enough to fully absorb the glaze. Will definitely make this again.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 12, 2009

I'm going to keep trying with this recipe, since I don't think the kind of flour I used (the first time) did it any favors (whole grain pastry flour). Also, the second cake I made with this recipe, I used AP flour, and I added 2 T cocoa, an extra tsp of cinnamon, a tsp of pumpkin pie spice, and 1/2 tsp of ground cloves. It turned out MUCH better. I like the extra spice, and the cocoa adds a little something extra I like to the flavor. I think it's a recipe worth having. I'm not an expert with cakes (I'm more of a pie girl, really), but this is a keeper. Probably some cake flour would make a huge difference, and I intend to find out.

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Sarah

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Reviewed: Aug. 21, 2009

Excellent pound cake. I used a little different glaze just because I had some apricot brandy i wanted to use. Quite delicious. I only bake it for an hour. Wonderful recipe!

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BROWNBAKER

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Reviewed: Aug. 17, 2009

Very delicious! Followed the recipe the way it was written except I may have used a bit more sweet potatoe since I wanted to use up some left over baked ones I had. Made a very moist and delicious twist on a traditional pound canke. Know this one is a keeper since the husband went back for seconds!

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tamara526

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Reviewed: Jun. 24, 2009

Really good toasted, with butter. I used some brown sugar to replace white and wound up with something browner than the photo shown here. I backed off on the butter because the sweet potatoes I used were leftovers which were already sweetened and spiced somewhat. I added addition spices and some orange zest. I would make again.

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maryellen

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Reviewed: Jun. 9, 2009

I can't believe I'm actually writing another review, but this was really good, per all the raves I got. I also did 1c. white, 1 c. brown sugar. I'm a little stingy when it comes to my real butter so I did use 1 stick butter,1 stick margerine. Bake according to what u know ur oven can do. My bundt only took 55-60 mins. Had to give quite a few saran wrapped slices away because it was toooooo dangerous to keep in the house.(Yes, that Good!) Very moist. Oh yeah, and I didn't use any glaze. This cake holds it's own. I'm already getting request for full cakes.

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heyvee

Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 6, 2009

Loved the cake I cooked it for 1 hour and 10 min in my oven. I added more cinnamon, vanilla, and nutmeg to suit my taste. I also added a little ginger and a cap full of lemon extract. I omitted the glaze it really didn't need it.

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Georgia Girl

Cooking Level: Expert

Home Town: Thomasville, Georgia, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Mar. 26, 2009

Absolutely beautiful. Seriously. Loved it!! So did my neighbour (she also wants to bottle the scent for an air freshener). Only changes I made was to bake in 2 loaf pans and I omitted the glaze. Fantastic!!!! Thanks for the recipe - it's a keeper!

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CHRISTIEJB

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Reviewed: Mar. 10, 2009

This is pretty tasty. I didn't use the glaze because I didn't feel the need to add more sugar to a perfectly sweet cake. Next time I'll add a little orange zest to the cake if I omit the glaze. It was moist and had a delicate crumb. The light spice flavor is perfect with a dollop of homemade whipped cream on top. You can also bake it in two 8.5" x 4.5" loaf pans for about an hour.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

This is the best pound cake I have ever eaten or made. I work for the military, and make it all the time for different occasions. Plus it is a request from them. Recently I bought small angel food cake pans, 6 pans all together, now we call them Sweet potato baby cakes. It is moist and wonderfully tasty. I use Bruce's sweet potatoes on this recipe, because we do not use fresh sweet potatoes at home. So whomever tried this and it did not come out good, should try the canned....excellent...

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fran

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Reviewed: Feb. 20, 2009

This was a great, moist cake that tasted just like a pumpkin pound cake! I used canned sweet potatoes, but will try fresh baked next time! YUMMY!

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Gayle

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Reviewed: Feb. 16, 2009

This is an excellent recipe. The cake had a great texture and the recipe was easy to follow. For our tastes, I believe I will add more spices next time. We live in New Zealand, so I also used kumaras (a type of white coloured sweet potato grown in New Zealand) instead of the orangy sweet potatoes found in the United States. The kumara tasted fine, but I have a feeling that the orange sweet potato is probably a better choice. Still, the cake was delicious, and I will make it again. Thank you.

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redsonja

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Reviewed: Feb. 13, 2009

I had never made cakes with sweet potatoes and was curious about this pound cake. Wonderful texture and an unusual taste (pleasant). A keeper. While the cake was still warm I glazed with maple syrup. I also made a quick bread I'll post soon.

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samintx

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Reviewed: Jan. 6, 2009

I made these as muffin/cupcakes and the kids loved 'em! At least it has SOMETHING healthy in it, right? Took about 40 minutes in the oven and made 24.

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ELISETTE

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Reviewed: Jan. 1, 2009

It was pretty good. Not a real rave whith the family, but that could have been my fault. I'm working on my baking.

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tamika

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 25, 2008

This cake was a big hit with my entire family. I did use 2 1/2 cups of sweet potato and mine turned out looking a different color but was completely tasty!

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Stephna!

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

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Reviewed: Dec. 24, 2008

Just made this one a few hours ago as one of our Christmas desserts. It's wonderful. I modified the recipe just slightly by substituting 1/2 cup brown sugar for part of the white sugar. Also, instead of the orange glaze, I made a maple brown sugar glaze using butter, brown sugar, maple syrup, and half n' half (to smooth it out). Both my husband and I have tasted a small slice and it's incredible. I'll definitely use this recipe again.

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Chanequa

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