You may also like
Categories:
poundcake sweet potatoes all-purpose baking powder baking soda fresh ground nutmeg salt unsalted butter sugar eggs vanilla molasses powdered sugar molasses ground nutmeg
Viewed: 51 - Published at: 7 years agoIngredients
- Poundcake
- 2 cups sweet potatoes (1 lb.)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks)
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Molasses Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons molasses
- 1/4 teaspoon fresh ground nutmeg
Method
- Bake the sweet potatoes at 375° for 1 hour or until tender.
- Allow potatoes to cool, then peel, mash, and set aside in a bowl.
- Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
- In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
- With the mixer on low speed, gradually add in the flour mixture.
- Mix to just incorporate.
- Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
- Cool the cake in the pan or a wire rack for 20 minutes.
- Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
- The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
- Mix until the sugar is completely absorbed and the glaze is smooth.
- Spoon the glaze over the cake while it is still warm and serve.