Sweet Potato Pound Cake With Molasses Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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