I remember standing in my mother’s warm kitchen one crisp autumn evening, a wooden spoon in one hand and a sweet potato in the other. The scent of cinnamon and nutmeg lingered in the air, mingling with laughter from my children playing outside.
Back then, baking wasn’t just about putting food on the table—it was about keeping memories alive. This pound cake was one of those recipes my grandmother passed down to my mother and then to me, always scribbled on a butter-stained index card tucked into an old recipe tin.
After retiring from teaching, I began revisiting these old favorites, not just to taste them again, but to share the stories behind them. This particular cake, with its deep Southern roots and that unmistakable Southern Comfort glaze, was often made for Sunday dinners, holidays, and the occasional potluck. I’ve tweaked it a bit over the years—adding sour cream for moisture, playing with the spice ratios—but the soul of the recipe remains untouched.
Now, with more time to linger in the kitchen, I make this pound cake slowly, enjoying each step. It’s the kind of dessert that feels like a warm embrace. Moist, rich, and with just enough sweetness to make you close your eyes in appreciation. And that splash of Southern Comfort? It adds a mellow warmth that ties everything together beautifully.
Short Description
A rich, moist pound cake infused with spiced sweet potato and a splash of Southern Comfort, topped with a boozy glaze—perfect for cozy gatherings and holiday tables.
Key Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- ¼ cup sour cream
- ¼ cup Southern Comfort (or similar whiskey liqueur)
- 2 teaspoons vanilla extract
For the Southern Comfort Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons Southern Comfort
- 1 tablespoon heavy cream (as needed)
Tools Needed
- 10-inch Bundt pan
- Electric hand or stand mixer
- Large and medium mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Whisk
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure to get into all the crevices to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and granulated sugar together for 4–5 minutes until pale and fluffy. This step is crucial for a light texture.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Then stir in the mashed sweet potato, sour cream, Southern Comfort, and vanilla extract. The mixture might look slightly curdled—don’t worry, it’ll come together.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, which can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil after 45 minutes.
Step 7: Cool the Cake
Let the cake cool in the pan for 15 minutes. Then invert it onto a wire rack and allow it to cool completely before glazing.
Step 8: Prepare the Glaze
In a small bowl, whisk together the powdered sugar and 2 tablespoons of Southern Comfort. Add more if desired, and thin with heavy cream if needed. The glaze should be thick but pourable.
Step 9: Glaze and Serve
Once the cake has fully cooled, drizzle the glaze over the top, letting it gently drip down the sides. Let it set for 10–15 minutes before slicing.
Why You’ll Love This Recipe
– Moist, rich crumb with a tender bite
– Beautiful balance of warm spices and buttery sweetness
– Subtle kick from the whiskey-based glaze
– Easy enough for beginner bakers, impressive enough for guests
– Doubles as a breakfast treat, dessert, or holiday centerpiece
Mistakes to Avoid & Solutions
Skipping the greasing step: Bundt pans are notorious for sticking. Use both butter and flour (or a baking spray with flour) to ensure a clean release.
Overmixing the batter: This develops too much gluten and can result in a tough texture. Mix until just combined.
Underbaking: A dense cake like this needs time. Use a skewer or long toothpick to check the deepest part of the cake.
Using cold ingredients: Make sure butter, eggs, and sour cream are at room temperature for smoother blending.
Overcooking the glaze: No cooking is needed! If it turns too runny or too thick, adjust with powdered sugar or cream as needed.
Serving and Pairing Suggestions
Serve slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Pair with strong black coffee, spiced chai, or bourbon-spiked hot cocoa.
Great addition to a Southern-themed brunch or as a holiday dessert centerpiece.
Slice thin for breakfast with fruit and yogurt for a sweet start to your day.
Storage and Reheating Tips
Store at room temperature: Keep the cake covered in an airtight container for up to 3 days.
Refrigerate for longer storage: Wrap slices tightly and refrigerate for up to 7 days.
Freeze it: Wrap individual slices or the whole cake in plastic wrap and foil. Freeze for up to 2 months.
Reheat gently: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 8–10 minutes.
FAQs
1. Can I use canned sweet potatoes?
Yes, but make sure to drain and mash them well. Avoid using candied yams or anything with added syrup.
2. What’s a good substitute for Southern Comfort?
Try bourbon, spiced rum, or even orange liqueur. For a non-alcoholic version, use orange juice with a touch of vanilla.
3. Can I make this cake without a Bundt pan?
Absolutely. A 9×13 baking dish or two loaf pans work too. Just adjust the baking time accordingly.
4. Why is my cake too dense?
You may have overmixed the batter or not creamed the butter and sugar long enough. Also, double-check your leavening agents aren’t expired.
5. Can I reduce the sugar?
You can cut it down by ¼ to ½ cup, but it may slightly affect texture and moisture. The sweet potato and glaze add natural sweetness too.
Tips & Tricks
Roast your sweet potato instead of boiling for more intense flavor.
Let the glaze sit for 5 minutes before drizzling—it thickens beautifully.
Use a silicone Bundt pan for easier release if you’ve had sticking issues in the past.
Tap the filled pan on the counter before baking to eliminate air bubbles.
For a pretty presentation, dust with powdered sugar after glazing.
Recipe Variations
1. Nutty Twist:
Add ½ cup chopped toasted pecans or walnuts to the batter for a crunchy texture. Fold them in after mixing the dry and wet ingredients.
2. Chocolate Swirl:
Mix ½ cup melted dark chocolate into 1 cup of the batter, then swirl it into the rest before baking. You’ll get a marbled effect and a deeper flavor.
3. Orange Infused:
Replace Southern Comfort with orange liqueur like Grand Marnier and add 1 teaspoon of orange zest to the batter for a citrusy touch.
4. Coconut Style:
Replace ¼ cup of flour with unsweetened shredded coconut and top the glaze with toasted coconut flakes.
5. Cream Cheese Frosting Instead of Glaze:
Skip the glaze and instead use a whipped cream cheese frosting for a thicker, tangy topping. Mix 4 oz cream cheese with 1 cup powdered sugar and 1 tbsp milk until smooth.
Final Thoughts
This sweet potato pound cake has a way of making its presence known—whether on a dessert table at Thanksgiving or wrapped in wax paper for a neighborly gift. Each bite carries not only the warmth of cinnamon and nutmeg but also generations of care. It’s more than a cake to me—it’s a conversation starter, a comfort food, and a connection to family.
Now that I have more hours to spend in the kitchen, this cake reminds me to slow down and savor. It’s dependable, a little indulgent, and always a hit, even with folks who say they “don’t do sweet potatoes.” I hope you’ll find your own rhythm in baking it, and maybe even pass it along to someone else.
Because the best recipes aren’t just made—they’re shared.
Southern Comfort Sweet Potato Pound Cake
Print ThisIngredients
- For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- ¼ cup sour cream
- ¼ cup Southern Comfort (or similar whiskey liqueur)
- 2 teaspoons vanilla extract
- For the Southern Comfort Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons Southern Comfort
- 1 tablespoon heavy cream (as needed)
Instructions
Step 1: Preheat the Oven
Preheat to 325°F (160°C). Grease and flour a 10-inch Bundt pan, ensuring all crevices are coated.
Step 2: Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Step 3: Cream Butter and Sugar
Beat softened butter and sugar for 4–5 minutes until pale and fluffy.
Step 4: Add Eggs and Flavorings
Beat in eggs one at a time. Mix in mashed sweet potato, sour cream, Southern Comfort, and vanilla. Slight curdling is normal.
Step 5: Combine Wet and Dry
Add dry ingredients gradually, mixing on low just until combined. Don’t overmix.
Step 6: Bake the Cake
Pour batter into pan, smooth the top. Bake 1–1 hr 10 min, until a toothpick comes out clean. Tent with foil if browning too fast.
Step 7: Cool the Cake
Cool in the pan for 15 min. Then invert onto a wire rack and cool completely.
Step 8: Make the Glaze
Whisk powdered sugar with 2–3 tbsp Southern Comfort. Add cream if needed for a pourable consistency.
Step 9: Glaze and Serve
Drizzle glaze over cooled cake. Let it set 10–15 minutes before slicing.
