Friday, October 22, 2010


Photo by Kana Okada for Country Living

Country Living Magazine featured my Sweet Potato Pound Cake recipe in their November issue. How exciting that was for me. The recipe is from my cookbook and they did it in two (9x5) loaf pans. In my book I chose a 10-inch tube pan and included a Cranberry Topping. Whatever pans you decide to use, I think you will find this cake to be very moist and tender. It is perfect for the holiday season. If you would like additional information on my cookbook or would like to place an order, just click on the Sweet Kathleen's Cookbook above. I hope you enjoy it.

3 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
½ c. packed light brown sugar
1 tsp. vanilla extract
2 c. cooked and mashed sweet potatoes, cooled or
1 (40 oz.) canned sweet potatoes, mashed and well
4 lg. eggs, room temperature
¾ c. chopped pecans

Cranberry Topping
1 c. granulated sugar
½ c. water
1 tsp. grated orange peel
½ tsp. ground cloves
1 (12 oz.) package fresh cranberries

Preheat oven to 325ºF. Spray a 10-inch tube pan with nonstick baking spray containing flour. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sift again. Set aside.
In large mixing bowl, cream the butter, sugars and vanilla extract on medium speed until very light and fluffy. Add the sweet potatoes and blend well. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and blend in the flour mixture in thirds. Mix just enough to blend the batter after each addition.
Spoon the batter into the prepared pan and spread evenly. Sprinkle pecans over the top of the batter. Bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Remove from the pan and place the cake on a wire rack and allow to cool completely. Serve with the cranberry topping. Serves 16.
Prepare topping: In medium saucepan combine all ingredients. Cook over medium heat until mixture comes to a boil. Cook, stirring occasionally, until berries pop. When berries begin to pop remove from the heat and cool to room temperature. Cover and refrigerate until ready to use. Reheat sauce before serving with the pound cake.

*Note: If you make this recipe using two 9x5 loaf pans, decrease the baking time to 60-75 minutes.


  1. This looks SO good!!!! Great job, loving the sauce too!

  2. Kat, I have your cookbook and this is one of my flavorite recipes !!!


  3. Sounds wonderful .... I must keep an eye out for canned sweet potatoe (although I don't hold out much hope!!). Will have ti try this with fresh.

    Thanks Kat, and congratulations.

  4. What a treat to have your recipe featured in a national magazine. You must be thrilled!


  5. Wow! Exciting that your cake is featured. :) It looks great!