Description
This Sweet Potato Pound Cake is a moist, flavorful dessert combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Finished with a tangy orange glaze and a fresh sprinkle of orange zest, this classic Bundt cake offers a delightful balance of rich textures and bright citrus notes, perfect for any season or festive occasion.
Ingredients
Scale
Cake:
- 2 cups white sugar
- 1 cup butter, softened
- 2 cups cooked and mashed sweet potatoes
- 1 teaspoon vanilla extract
- 4 large 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
Glaze:
- 1 cup sifted confectioners’ sugar
- 3 to 5 teaspoons orange juice
Garnish:
- 2 tablespoons grated orange zest
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or Bundt pan thoroughly to prevent sticking and ensure an even crust.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream together the softened butter and white sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This step adds air into the batter for a tender crumb.
- Add Sweet Potatoes and Vanilla: Mix in the cooked and mashed sweet potatoes along with the vanilla extract until well blended to incorporate the moist sweetness and flavor evenly throughout the batter.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and well combined, avoiding curdling and promoting structure.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually beat the dry ingredients into the sweet potato mixture on low speed until just combined. Do not overmix to maintain cake tenderness.
- Pour Batter and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 20 minutes to set before carefully inverting it onto a serving plate to cool further.
- Prepare the Glaze: In a small bowl, stir together the sifted confectioners’ sugar and 3 to 5 teaspoons of orange juice, adjusting the juice to reach a drizzling consistency suitable for glazing.
- Glaze and Garnish: Spoon the orange glaze over the warm cake, allowing it to drizzle down the sides. Finally, sprinkle the grated orange zest over the top for a fresh, citrusy finish.
Notes
- For best results, ensure sweet potatoes are cooked, peeled, and mashed smoothly without lumps.
- You can substitute butter with a mix of butter and vegetable oil for a moister texture.
- If you prefer a stronger orange flavor, add a teaspoon of orange extract into the glaze.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- To make ahead, bake the cake and store it plain, then glaze just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pound cake, sweet potato dessert, pound cake recipe, Bundt cake, orange glaze cake, autumn dessert
