This handsome cake tastes great freshly made, but the ginger flavor comes through even more strongly on the second day. Bonus: any leftover cake is delicious toasted for breakfast.
Boil, bake, or microwave whole, unpeeled sweet potatoes before mashing for this recipe. You can also substitute canned sweet potatoes; just pour off the syrup and rinse the potatoes before mashing; though the color may be lighter, the flavor is close to home-cooked. One 29-oz. can of sweet potato chunks yields about 2-1/4 cups mashed.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great cake. Made it to take to a party today and it was a hit. Tastes like Fall! Will make again.
Pound cake is moist and tender, a good fall alternative to spicier pumpkin cakes. I followed the recipe exactly as written using local Alabama red sweet potatoes. I have been baking cakes for more than 30 years, including professionally and this recipe is a definite keeper. My family's description is "delicious"
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?