SWEET POTATO POUND CAKE
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 1/2 cups cooked, mashed sweet potatoes (see note)
4 eggs, at room temperature
3 tablespoons bourbon
Brown Sugar-Pecan Glaze
1/2 cup brown sugar
1 teaspoon vanilla
1/2 stick (4 tablespoons) butter
1/4 cup milk
3/4 cup toasted pecans
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan or 2 loaf pans with butter. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, both sugars and vanilla at medium speed until fluffy. Blend in the mashed sweet potatoes, then the eggs, one at a time. Set the mixer speed to low and add the flour mixture in three batches. Combine until just blended. (The batter will be stiff and heavy.) Using a spatula or wooden spoon, add the batter to the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out fairly clean. Transfer pan to a wire rack to cool for about 15 minutes. Invert the cake onto the rack and remove it from the pan. To make the glaze place all ingredients in a saucepan over low heat and stir until melted. Bring to a simmer and remove from heat. After the cake has completely cooled spoon the glaze over the top of the cake.
Note: 3 medium size sweet potatoes were used. Pierce the sweet potatoes with a knife and place on a baking sheet. Bake for about an hour or until soft in a 375 degree oven.
Recipe adapted from "Sweet on Texas" by Denise Gee, published by Chronicle Books
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