Sweet Potato Spice Cake

    (250)
    1 hour 50 minutes

    This is a light cake with a fine texture. Sweet potatoes add a buttery richness to the mix. Easy to make.


    213 people made this

    Ingredients
    Serves: 14 

    • 250g butter, softened
    • 2 cups (400g) white sugar
    • 2 cups cooked and mashed sweet potatoes
    • 1 teaspoon vanilla essence
    • 4 eggs
    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 cup (125g) sifted icing sugar
    • 5 teaspoons orange juice
    • 2 tablespoons grated orange zest

    Directions
    Preparation:30min  ›  Cook:1hour20min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin. Sift together flour, baking powder, cinnamon, bicarb soda, nutmeg and salt. Set aside.
    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.
    3. Pour batter into tin. Bake for about 1 hour and 20 minutes, or until a skewer inserted into cake comes out clean. Cool cake for 20 minutes in the pan then invert onto serving plate.
    4. To make the glaze: in a small bowl, combine icing sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

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    Reviews and Ratings
    Global Ratings:
    (250)

    Reviews in English (224)

    0

    Moist everyday cake,good way to use up excess sweet potato.Next time I will add orange juice and zest straight into cake mix and skip the icing,as cake itself was sweet enough for my taste!  -  26 Apr 2016

    by
    160

    This is one of the best pound cakes I've ever tasted or made. Used 2 1/2 cups of mashed canned sweet potatoes (1 40oz can) and sweetened it with a little brown sugar, extra cinnamon and nutmeg. Used a pineapple glaze instead of orange. A delicious soft, moist masterpiece. Will make again and again!  -  05 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    116

    This is an excellent cake. I made the recipe as written & it could not have been more perfect. Great texture and wonderful flavor (slightly milder & less dense than pumpkin). I pureed the sweet potato rather than mashing it, and I only had to bake my cake for about an hour. I am a pastry chef & am very fussy about my cakes, and I will be using this one again. Great cake!  -  08 Nov 2005  (Review from Allrecipes USA and Canada)

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