The rain hadn’t let up for hours that Sunday, which meant we had nowhere to be and all the time in the world. My son was sprawled across the living room rug with Lego pieces scattered everywhere. My daughter was curled up on the couch with a book far too advanced for her age. I had music playing low in the kitchen, and something about the stillness called for baking.
Earlier that week, our elderly neighbor, Mr. Brooks, had handed me a few sweet potatoes from his garden—mud still clinging to the skin. “For your magic in the kitchen,” he’d winked. I laughed and told him I’d find something worthy of his gift. That cake took shape not long after—Southern Comfort adding warmth, a little sour cream for tenderness, and pecans I toasted while the kids measured out sugar.
It was one of those quiet afternoons where everything comes together without fuss or noise, just the hum of family and the smell of something rich and deeply satisfying filling the house. When the cake finally cooled and I drizzled that boozy glaze over the top, even my daughter looked up from her book. Mr. Brooks got the first slice, of course. He said it tasted like holidays past—familiar and surprising all at once.
Short Description
This Southern Comfort Sweet Potato Pound Cake is rich, tender, and warmly spiced. Mashed sweet potatoes, whiskey liqueur, and a buttery glaze create a deeply flavorful dessert perfect for holidays or quiet weekends.
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
- Mixing bowls (medium and large)
- Whisk and spatula
- Measuring cups and spoons
- Wire rack
- Small bowl for glaze
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 325°F (160°C). Thoroughly grease and flour a 10-inch Bundt pan to prevent sticking.
Step 2: Mix the 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, beat the softened butter and granulated sugar for 4–5 minutes until light, fluffy, and pale in color.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is well incorporated. Then add mashed sweet potato, sour cream, Southern Comfort, and vanilla extract. Mix until smooth.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Avoid overmixing to keep the cake tender.
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. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then invert onto a wire rack and allow to cool completely.
Step 7: Prepare the Glaze
Whisk powdered sugar with Southern Comfort in a small bowl. If too thick, stir in heavy cream 1 tsp at a time until pourable.
Step 8: Glaze and Serve
Drizzle glaze over the fully cooled cake. Let it set before slicing and serving.
Why You’ll Love This Recipe
– Deeply flavored with warm spices and whiskey
– Makes a stunning centerpiece for gatherings
– Easy to prepare with pantry staples
– Glaze adds a glossy finish and sweet kick
Mistakes to Avoid & Solutions
1. Using cold ingredients
Cold butter or eggs can ruin your batter’s texture. Let them come to room temperature first.
2. Overmixing the batter
Overworking the flour can lead to a dense cake. Mix just until combined.
3. Not greasing the Bundt pan properly
This cake is sticky. Use both butter and flour to coat the pan thoroughly or use a baking spray with flour.
4. Underbaking or overbaking
Always test with a toothpick in the thickest part of the cake. If it comes out clean or with dry crumbs, it’s done.
5. Adding glaze before the cake cools
If the cake is warm, the glaze will melt off. Cool completely before drizzling.
Serving and Pairing Suggestions
– Serve slices warm with whipped cream or vanilla bean ice cream
– Pair with a cup of strong coffee or bourbon-spiked eggnog
– Add toasted pecans or a sprinkle of cinnamon on top
– Great on a holiday dessert table or weekend brunch spread
– Serve family-style or on a cake stand for guests
Storage and Reheating Tips
Store: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days
Refrigerate: If you live in a warm climate or want it to last longer, refrigerate for up to 7 days
Freeze: Wrap in foil and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge
Reheat: Warm individual slices in the microwave for 10–15 seconds to revive the flavor
FAQs
1. Can I use canned sweet potato instead of fresh?
Yes, just make sure it’s pure sweet potato without added sugar or spices.
2. What can I substitute for Southern Comfort?
You can use bourbon, spiced rum, or omit it entirely and use milk or orange juice in the glaze.
3. Why is my cake too dense?
Overmixing or using too much flour can cause this. Always measure carefully and mix just until combined.
4. Can I make this ahead of time?
Absolutely. It’s even better the next day after the flavors settle.
5. Do I need a Bundt pan?
It’s preferred for that classic shape and even baking. You can also use two loaf pans and adjust baking time.
Tips & Tricks
– Toast your sweet potato before mashing for extra flavor
– Add a pinch of clove or ginger for deeper spice notes
– Use a zester to grate a little orange peel into the glaze
– Let the cake rest overnight for the best texture
– For a glaze-free option, dust with powdered sugar instead
Recipe Variations
1. Maple-Glazed Version
Swap Southern Comfort with pure maple syrup in the glaze. Add chopped walnuts to the batter. You’ll get a cozy fall flavor with added crunch.
2. Coconut Sweet Potato Cake
Fold ½ cup shredded coconut into the batter. Use coconut cream in place of heavy cream for the glaze.
3. Chocolate Chip Twist
Add ¾ cup mini chocolate chips into the batter before baking. The combination of chocolate and sweet potato is rich and indulgent.
4. Dairy-Free Option
Substitute butter with vegan butter, sour cream with dairy-free yogurt, and use a plant-based cream for the glaze.
5. Gluten-Free Variation
Use a 1:1 gluten-free flour blend and check that all ingredients are certified gluten-free. Texture may be slightly denser but still delicious.
Final Thoughts
That rainy afternoon stuck with me—how a simple cake managed to bring everyone into the kitchen, even the quietest corners of the house. The smell alone had my niece and nephew knocking on the door mid-bake, lured in from next door by cinnamon and sweet potato in the air.
Mr. Brooks called it “the kind of cake you make when you want to remind people that life is good.” I’d have to agree. It’s hearty, a little nostalgic, and just refined enough with that drizzle of Southern Comfort glaze to make any ordinary day feel like something worth celebrating. Cakes like these don’t scream for attention—they whisper warmth, care, and tradition. And sometimes, that’s exactly what’s needed.
Southern Comfort Sweet Potato Pound Cake
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
Instructions
- Prep the oven and pan: Preheat to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream butter and sugar: Beat softened butter and sugar for 4–5 minutes until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time. Mix in mashed sweet potato, sour cream, Southern Comfort, and vanilla until smooth.
- Combine wet and dry: Gradually mix in dry ingredients on low speed until just combined—don’t overmix.
- Bake the cake: Pour batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
- Make the glaze: Whisk powdered sugar and Southern Comfort until smooth. Add cream 1 tsp at a time if needed for a pourable consistency.
- Glaze and serve: Drizzle glaze over the cooled cake. Let it set before slicing and serving.
