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Sweet Potato Pound Cake with Candied Orange Peel

  • Author: Adapted from Belinda Smith-Sullivan
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 to 16 servings 1x
  • Category: Cakes


A Sweet Potato Pound Cake spiced with cardamom and topped with an fresh orange glaze and candied orange peel. 



Sweet Potato Pound Cake

1 cup unsalted butter, room temperature

1 cup sugar

1 cup packed light brown sugar

4 large eggs, room temperature

1 tsp vanilla extract

2 cups pureed sweet potatoes

3 cups all purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

2 tsp cardamom

⅓ cup buttermilk, room temperature

Candied Orange Peels

1 large orange

1 cup water 

2 cups sugar

1 cup granulated sugar

Orange Glaze

2 cups confectioner’s sugar

¼ cup orange juice



Make the Cake 

  1. In a medium bowl, stir together the flour, baking powder, baking soda, salt and cardamon.  Set aside. 

  2. In the bowl of a stand mixer, cream the butter, granulated and brown sugars together.  Stir in the sweet potato puree and vanilla extract.  Then mix one egg at a time until combined.  

  3. Alternate adding the flour and buttermilk until well blended.  Pour the cake batter into the prepared pan and bake for 65-75 minutes– until a toothpick comes out clean. 

  4. Cool the cake in the pan for 10 minutes.  Then use a butter knife to loosen the edges on the bundt pan and turn the cake out onto a wire rack.  Let cool. 

Make the Candied Orange Peels

  1. While the cake is baking,  cut the orange in half and squeeze the juice into a measuring cup.  Set aside for the orange glaze. 

  2. Remove the pulp from the rind, slice the rind in the thin even strips.  

  3.  Fill a small saucepan with water and boil the rind for 15 minutes.  Drain this water off.  Using the same pan add 1 cup of water and 2 cups of granulated sugar.  Add the sliced rind back to the pot and simmer on low for 45 minutes. 

  4. Using a slotted spoon, remove the rind from the pot (try to remove as much water as possible). Toss the rinds in granulated sugar and lay it out on a parchment paper lined cookie sheet to dry.  *note this part takes longer than you think. 

Make the Glaze 

  1. In a medium bowl whisk together the powdered sugar, orange juice and a pinch of salt until smooth. 

Assemble The Cake

  1. Move the cake to a cake plate.  Gently drizzle the orange glaze over the cake and top with the candied oranges.


Store the finished cake in an airtight container at room temperature. 

Keywords: Sweet Potato, Pound Cake,