“Just tried this cake this weekend. It is WONDERFUL!” ~ Mama Peggy
This sweet potato pound cake is a rich, comforting fall spice cake, like a great carrot cake or sweet potato pie crossed with an old-school pound cake. It’s really moist from the sweet potatoes, with bits of crunch and chew from the toasted pecans and coconut, with a buttery rich glaze.
Ingredients
- ▢ — 1 Cup butter
- ▢ — 2 Cups sugar
- ▢ — 2 ½ Cups cooked mashed sweet potatoes
- ▢ — 4 eggs
- ▢ — 3 Cups flour (all purpose)
- ▢ — ¼ tsp. salt
- ▢ — 2 tsp. baking powder
- ▢ — 1 tsp. baking soda
- ▢ — ½ tsp.nutmeg
- ▢ — 1 tsp. cinnamon
- ▢ — 1 tsp. vanilla
- ▢ — ½ cup coconut
- ▢ — ½ cup pecans (I used walnuts. They were fine)
Icing Ingredients
- ▢ — Grated rind of 1 orange
- ▢ — Juice and rind of 1 lemon
- ▢ — 1 box of powdered sugar
Instructions
- ▢ — Cream butter and sugar until fluffy; beat in potatoes.
- ▢ — Add eggs one at a time.
- ▢ — Combine the flour, salt, baking powder, soda, nutmeg, and cinnamon; stir into creamed mixture.
- ▢ — Add vanilla and mix well.
- ▢ — Stir in nuts and coconut.
- ▢ — Spoon into greased and floured tube pan.
- ▢ — Bake at 350 degrees for 1 ¼ hours or until done.
Icing Instructions
- ▢ — Combine the icing ingredients and spread over the hot cake.
Brenda
October 23, 2015 5:45 amCould you kindly tell me when u say Soda in the ingredients what are you talking about ? Baking soda ? Thank you