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Sweet Potato Pound Cake
A recipe for a sweet potato pound cake. It is has a subtle sweet potato flavor, spiced with cinnamon, ginger, and nutmeg, and topped with pecans.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
-
1/2
cup
chopped pecans
-
3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1/2
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
ground ginger
-
1/4
teaspoon
ground or grated nutmeg
-
1
cup
unsalted butter
at room temperature
-
2
cups
granulated sugar
-
6
eggs
at room temperature
-
1
cup
cooked pureed sweet potatoes
at room temperature
-
1
teaspoon
vanilla extract
-
1
cup
buttermilk
at room temperature
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Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Sprinkle pecans in the pan.
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Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
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Cream butter and sugar in a large bowl until light and fluffy.
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Add eggs, one at a time, mixing well after each addition.
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Add sweet potatoes and vanilla and beat to combine.
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Add flour mixture in three additions, alternatively with buttermilk in two additions, mixing until just combined. Do not over mix.
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Pour batter into prepared pan and spread batter evenly in the pan.
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Bake for 1 hour and 15 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
-
Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack and cool completely.
A recipe for a sweet potato pound cake. It is has a subtle sweet potato flavor, spiced with cinnamon, ginger, and nutmeg, and topped with pecans.