Sweet Potato & Orange Pound Cake

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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Although I've slightly tweaked this recipe, the original was found in the 2009 Taste of Home Fall Baking Cookbook.

Ingredients Nutrition

Directions

  1. FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
  2. In a large mixing bowl, cream butter & sugar until light & fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla.
  5. In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
  6. Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
  7. Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
  8. FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
  9. Drizzle over the cooled cake.
Most Helpful

4 5

I halved this recipe with great success. My cake is moist and golden.Thanks Syd !