Recipe Background
This might seem like an unusual take on the traditional pound cake but trust us; Sweet Potato Pound Cake is sure to impress from the start! The sunset orange-gold of the cake only hints at the buttery flavor of the pound cake enhanced by the distinct caramel notes of the sweet potatoes and the warmth of cinnamon nestled throughout the batter. The glaze on top is the perfect partner with its bright orange sweetness. Sweet Potato Pound Cake might just change your mind on what a pound cake can do!
This might seem like an unusual take on the traditional pound cake but trust us; Sweet Potato Pound Cake is sure to impress from the start! The sunset orange-gold of the cake only hints at the buttery flavor of the pound cake enhanced by the distinct caramel notes of the sweet potatoes and the warmth of cinnamon nestled throughout the batter. The glaze on top is the perfect partner with its bright orange sweetness. Sweet Potato Pound Cake might just change your mind on what a pound cake can do!
Ingredients
For the cake:
- 1 cup butter softened, plus more, to taste, for greasing the pan
- 3 cups all-purpose flour plus more, to taste, for dusting the pan
- 2 cups white sugar
- 2 cups sweet potatoes cooked and mashed
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the glaze:
- 1 cup confectioners' sugar sifted
- 3 teaspoons orange juice plus more, to taste
- 2 tablespoons orange zest grated, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Using the extra butter, grease a 10-inch fluted tube pan, then using the extra flour, lightly dust the greased pan.
- In a large bowl, add the white sugar and 1 cup of the butter and, using an electric mixer on medium speed, beat until it is light and fluffy.
- Add the sweet potatoes and the vanilla and mix until well-blended.
- Add the eggs, 1 at a time, to the sweet potato mixture and beat well after each addition.
- In a separate bowl, sift 3 cups of the flour, the baking powder, the cinnamon, the baking soda, the nutmeg, and the salt and whisk to combine.
- Add the dry ingredients mixture to the sweet potato mixture and use the electric mixer on low speed to beat until combined.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the cake comes out clean, about 1 hour 20 minutes.
- Allow the cake to cool in the pan for 20 minutes.
- Invert the cake onto a serving plate.
- In a small bowl, add the confectioners' sugar and 3 teaspoons of the orange juice and whisk to combine. If the glaze is too thick, add the extra orange juice, a little at a time, until the desired consistency is achieved.
- Drizzle the glaze over the cake.
- Garnish the cake with the orange zest and serve.
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