orange sweet potato pound cake w/orange glaze

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This is my version of a recipe found in Big Mama's Back in the Kitchen by Charlene Johnson, I used self rising flour instead of all purpose, increased the eggs, added the addition of buttermilk, used butter INSTEAD OF OIL, ADDED EXTRA SPICES & EXTRACT, & EVEN ADDED NUTS BECAUSE PECANS ARE SYNOMOUS WITH SOUTHERN COOKING. I also added an Orange Glaze to the cake with additional pecan Halves as garnish, & baked pecan halves on top of the cake as it baked. DELICIOUS & IMPRESSIVE I was so impressed with how this cake turned out with all the changes I made. It is posted especially for Iris Lynn.

★★★★★ 1 Review
prep time 45 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For orange sweet potato pound cake w/orange glaze

  • 3 c
    white lily self rising flour
  • 2 c
  • 1 c
    brown sugar, firmly packed
  • 2 c
    cooked sweet potatoes (whipped until smooth)
  • 3 stick
    butter, softened to room temperature
  • 1/3 c
    orange juice
  • zest of 1 large orange
  • 1 Tbsp
    vanilla bean paste or extract
  • 2 tsp
    orange extract
  • 6 lg
    eggs room temperature
  • 1 tsp
    baking soda
  • 1 c
  • 1/2 tsp
  • 1 tsp
    kosher salt
  • 2 tsp
    each ground cinnamon & nutmeg
  • 1 1/2 tsp
    ground ginger
  • 1 c
    chopped pecans
  • 6-8
    pecan halves, for garnish optional
  • 1/4 c
    butter, softened half stick
  • 1/3 c
    orange juice, added a little at a time
  • 2 c
    powdered sugar, sifted

How To Make orange sweet potato pound cake w/orange glaze

  • 1
    Preheat oven to 325 degrees F. DO NOT OPEN OVEN DOOR DURING FIRST HOUR OF BAKING. These are the spices, butter, eggs and sugars & orange needed to make the cake.
  • 2
    Additional extract ingredients & nuts used for the cake. I also used Buttermilk baking soda and self rising white lily flour.
  • 3
    I baked the sweet potatoes in the oven then whipped them till smooth and stored them in the fridge in a zip lock bag. I used Tropicana Orange juice.
  • 4
    Add flour to a sifter, and add in the salt, spices & baking soda and sift to blend together.
  • 5
    Cream butter till soft and creamy, then gradually add in both sugars, beating well after each addition is added. Beat until creamy and smooth and no granules are visible, about 10 minutes.
  • 6
    Add in the eggs one at a time. Then slowly add in the flour mixture alternately with the buttermilk.
  • 7
    In a medium size bowl add the beaten sweet potatoes along with the zest from one orange, and the orange juice, then beat till thoroughly blended together, then add to cake batter. Then add in the chopped nuts, and beat till blended.
  • 8
    Spray a 16 cup Bundt pan liberally with Bakers Joy, and then pour cake batter into pan, Garnish top with pecan halves if desired, and bake in preheated 325 degree F. oven for 90 minutes or until long wooden skewer inserted into center of cake comes out clean. PLEASE NOTE IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, USE 2 SMALLER PANS. The pan in the picture is a 12 cup, but I added the remaining batter to a 3 cup Bundt pan. Did not realize the amount of batter I had until AFTER I had added it to the pan. REMEMBER TO LEAVE ROOM IN PAN FOR CAKE TO RISE AT LEAST 2 INCHES.
  • 9
    For the glaze add the softened butter to a medium size bowl, along with the orange extract, and about 2 tablespoons of the orange juice, then beat till glaze is blended together. Add additional orange juice as needed till desired spreading consistency is reached. Drizzle onto cooled cake as desired, and top with additional pecan halves if desired. Serve and enjoy.
  • 10
    HERE IS THE SMALLER CAKE, I GAVE IT TO MY NEIGHBOR, ALONG WITH a pecan pie, Homemade dinner Rolls, & a Sweet Potato Pie.
  • Sweet Potato Pound cake,scrumptious and delicious
    Here is a platter of the sliced cake that I gave to another neighbor. They really loved it.