Sweet Potato Pound Cake With Molasses Glaze

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 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
• 1 cup powdered sugar, sifted
• 2 tablespoons molasses
• 1/4 teaspoon fresh ground nutmeg

Recipe

• 1 bake the sweet potatoes at 375° for 1 hour or until tender.
• 2 allow potatoes to cool, then peel, mash, and set aside in a bowl.
• 3 preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• 4 in a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• 5 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.
• 6 add the eggs one at a time, beating well after each addition.
• 7 add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• 8 with the mixer on low speed, gradually add in the flour mixture.
• 9 mix to just incorporate.
• 10 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.
• 11 cool the cake in the pan or a wire rack for 20 minutes.
• 12 run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• 13 the glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• 14 mix until the sugar is completely absorbed and the glaze is smooth.
• 15 spoon the glaze over the cake while it is still warm and serve.