Sweet Potato Pecan Cake

Sweet Potato Pecan Cake

This delicious cake also makes a wonderful breakfast bread.



  • 3 cups C&H® Pure Cane Granulated Sugar
  • 1 cup oil, vegetable
  • 4 eggs, large
  • 3 1/2 cups all-purpose flour (measure after sifting)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon allspice, ground
  • 1 (16 ounce) can sweet potatoes, mashed*
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 1 cup pecans, coarsely chopped, toasted


  • 3 3/4 cups C&H® Pure Cane Powdered Sugar (1-pound) package
  • 4 to 6 tablespoons water or milk

* 1 (16 ounce) can candied yams, mashed, or 1 (15 ounce) can pumpkin may be substituted


  1. Cake: Heat oven to 350 degrees F. Grease and flour 10-inch tube pan and set aside.
  2. Beat sugar and oil at medium speed with an electric mixer until blended. Add eggs, one at a time, beating after each addition.
  3. Combine flour and next five ingredients. Gradually add to sugar mixture, beating at low speed just until blended. (Batter will be stiff.)
  4. Whisk together sweet potatoes water, and vanilla extract. Stir into batter until blended. Fold in pecans. Pour batter into prepared pan.
  5. Bake for 1 hour and 15 minutes, or until a long wooden pick inserted in the center comes out clean.
  6. Cool completely in pan on a wire rack.
  7. Spoon glaze over top of slightly cooled cake, letting some run down unevenly on the sides.
  8. Glaze: In large bowl, combine powdered sugar with water until mixture is desired consistency. Add more water for a thinner consistency and less for a thicker consistency.
  9. Serve with cream cheese and marmalade.

Yield: 10 to 12 servings

Recipe and photo credit (used with permission): C&H Sugar Company, Inc. - chsugar.com