Diva Tasting: Sweet Potato Pound Cake…

Sweet Potato Pound Cake


1 Cup Butter, Softened

1 Cups White Sugar

1 Cup Brown Sugar

2 Cups Cooked And Mashed Sweet Potatoes

1 Teaspoon Vanilla Extract

4 Eggs

3 Cups All-Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

½ Teaspoon Baking Soda

½ Teaspoon Ground Nutmeg

¼ Teaspoon Salt


1 Cup Sifted Confectioners’ Sugar

5 Teaspoons Orange Juice

2 Tablespoons Grated Orange Zest


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

Step 2 In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Step 3 Pour batter into prepared 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

Step 4 To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Variation: May substituted 1 large can of yams/sweet potatoes drained.

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