Sweet Potato Pound Cake
A moist and flavorful pound cake made with sweet potatoes, perfect for any occasion.
Equipment
- 10-inch Tube or Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
- 2 cups white sugar
- 1 cup butter softened
- 2 cups cooked and mashed sweet potatoes
- 1 tsp. vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. baking soda
- ½ tsp. ground nutmeg
- ¼ tsp. salt
- 1 cup sifted confectioners' sugar for glaze
- 5 tsp. orange juice for glaze
- 2 Tbsp. grated orange zest for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan.
- In a large mixing bowl, cream together the white sugar and softened butter until light and fluffy.
- Add the cooked and mashed sweet potatoes and vanilla extract to the mixture, blending well.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt.
- Gradually mix the dry ingredients into the sweet potato mixture on low speed until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert onto a serving plate.
- For the glaze, whisk together the confectioners' sugar with 3 to 5 teaspoons of orange juice until smooth. Drizzle over the warm cake and sprinkle with grated orange zest.
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Notes
Store the cake in an airtight container at room temperature for up to a week, or wrap and freeze for up to three months.