Sweet potato pound cake with a golden hue and orange peel supplying intense flavor in this pound cake recipe.
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2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
1 cup canned mashed sweet potatoes
1 tablespoon freshly grated orange zest
1/4 cup milk
1/2 cup orange marmalade
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Heat oven to 350°F. Grease 2 (9-inch) round cake pans; set aside.
Combine flour, baking powder, baking soda and salt in bowl. Set aside.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add sweet potatoes and orange zest. Beat at low speed, gradually adding flour mixture alternately with milk, until well mixed.
Spoon batter evenly into prepared pans. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Spread 1/4 cup marmalade over top of each warm cake.
Cut into wedges; dollop with whipped cream, if desired.
Cake can be baked in greased and floured 10-inch angel food (tube) cake pan or 12-cup Bundt® pan. Bake 50-55 minutes. Cool in pan 15 minutes.
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.