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Sweet Potato Pound Cake

Reviewed: Sep. 30, 2008
This cake was amazing...I am not usually the biggest fan of pund cakes, but now I have definitely changed my mind. I had it in the oven for no more than an hour. More than that would have made it dry. I also used cake flour. It was perfectly moist. I made double the amount of orange icing and mixed the zest in with it as well to give it extra flavor. While the cake was still hot I poked a few holes in the top with a fork and poured on half of the icing. This made the orange flavor sink into the cake.... DELICIOUS! After the cake cooled I topped it off with the rest of the icing. A great way to use up left over sweet potato caserole.
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