Sweet Potato Pound Cake With Caramel Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 10
YIELD: 1 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKING THE POUND CAKE.
  • Preheat the oven to 350 degrees F.
  • Cream sugar and butter until well mixed.
  • Add eggs one at a time.
  • Combine flour, baking soda,salt, and baking powder.
  • Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
  • Making the Caramel Sauce.
  • Grease and flour a 10" Bundt pan.
  • Sprinkle toasted peacans over bottom of pan.
  • Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
  • Cool 10 minutes in pan on wire rack.
  • Remove from pan.
  • CARAMEL SAUCE.
  • Make the caramel sauce just prior to serving the cake.
  • Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
  • Remove trom the heat and add milk. Stir well.
  • Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
  • Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.
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