Best 2 Sweet Potato Orange Pound Cake Recipes

If you're looking for a moist, flavorful pound cake with a unique twist, look no further than Sweet Potato Orange Pound Cake. This delectable treat combines the sweetness of sweet potatoes with the tangy citrus flavor of oranges, creating a truly unforgettable dessert.

This recipe uses simple, wholesome ingredients like sweet potatoes, oranges, butter, sugar, eggs, flour, and baking powder. The sweet potatoes add a moist, tender crumb to the cake, while the oranges provide a burst of bright, citrusy flavor. The result is a cake that is both satisfying and refreshing, perfect for any occasion.

In this article, you'll find two variations of this delicious cake: a classic Sweet Potato Orange Pound Cake and a decadent Cream Cheese Swirl Sweet Potato Orange Pound Cake. The classic version is a timeless favorite, with a tender crumb and a perfect balance of sweet and tangy flavors. The cream cheese swirl adds a rich, creamy layer to the cake, taking it to the next level of deliciousness.

Whether you choose the classic or the cream cheese swirl version, you're sure to enjoy this unique and flavorful pound cake. So gather your ingredients, preheat your oven, and let's get baking!

Here are our top 2 tried and tested recipes!

SWEET POTATO & ORANGE POUND CAKE

Sweet Potato & Orange Pound Cake image

Although I've slightly tweaked this recipe, the original was found in the 2009 Taste of Home Fall Baking Cookbook.

Provided by Sydney Mike

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups sweet potatoes, cooked, cold, mashed
1 tablespoon orange zest, minced
1 cup powdered sugar
2 teaspoons orange zest, minced
4 teaspoons orange juice (recipe calls for 3 to 5 teaspoons)

Steps:

FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan.
In a large mixing bowl, cream butter & sugar until light & fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in the vanilla.
In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter.
Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean.
Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely.
FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency.
Drizzle over the cooled cake.

ORANGE SWEET POTATO POUND CAKE W/ORANGE GLAZE

ORANGE SWEET POTATO POUND CAKE w/ORANGE GLAZE image

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...

Provided by Rose Mary Mogan

Categories Other Desserts

Time 2h15m

Number Of Ingredients 22

Ingredients

3 c white lily self rising flour
2 c sugar
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 large eggs room temperature
1 tsp baking soda
1 c buttermilk
1/2 tsp allspice
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
ORANGE BUTTER GLAZE
1/4 c butter, softened half stick
1/3 c orange juice, added a little at a time
2 c powdered sugar, sifted

Steps:

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.
11. Here is a platter of the sliced cake that I gave to another neighbor. They really loved it.

Tips:

Choosing Sweet Potatoes: Select firm, unblemished sweet potatoes with smooth skin. Avoid those with bruises or cuts.
Baking the Sweet Potatoes: Thoroughly wash the sweet potatoes before baking. Pierce them with a fork to allow steam to escape, preventing them from bursting. Bake at 400°F (200°C) until tender, typically around 45-60 minutes.
Cooling the Sweet Potatoes: Let the sweet potatoes cool completely before handling them. This makes them easier to peel and prevents the cake batter from becoming too hot.
Preparing the Orange Zest: Use a fine grater or microplane to zest the orange. This will release the flavorful oils from the orange peel. Avoid grating the white pith, as it can impart a bitter taste.
Mixing the Cake Batter: Cream the butter and sugar until light and fluffy. Gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the mashed sweet potatoes, orange zest, and spices. Fold in the flour mixture until just combined. Overmixing can result in a tough cake.
Baking the Cake: Pour the batter into a greased and floured loaf pan. Bake at 350°F (175°C) for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion:

The sweet potato orange pound cake is a delightful combination of sweet, tangy, and moist flavors. The fragrant orange zest adds a refreshing citrus note, while the sweet potatoes contribute a dense and moist texture. This cake is perfect for any occasion, whether it's a casual tea party or a special celebration. Enjoy it as a sweet treat on its own or serve it with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.