Directions
- 1Start with two sticks of softened butter, salted or unsalted.
- 2Add three cups of white sugar to the butter and cream them together.
- 3Add one cup of mashed sweet potato puree.
- 4Add four room temperature eggs.
- 5Gradually add the sweet potato puree into the creamed butter and sugar mixture.
- 6Start adding the eggs into the batter.
- 7Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
- 8Add one teaspoon of baking soda, one teaspoon of salt, one teaspoon of cinnamon, and a half a teaspoon of nutmeg (or more to taste) into the batter.
- 9Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
- 10Pour the batter into a prepared pan.
- 11Sprinkle chopped pecans or pecan halves on top of the batter.
- 12Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
- 13To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
- 14Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).
Ingredients
- 2 sticks softened butter
- 3 cups sugar
- 1 cup mashed sweet potato puree
- 4 room temperature eggs
- 1 cup room temperature buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 3 cups all-purpose flour
- chopped pecans or pecan halves
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon cake batter extract
- buttermilk
Equipment
ovenprepared pan
Tips
- Gradually add sweet potatoes into creamed butter and sugar.
- Alternate wet and dry ingredients when mixing the cake batter.
- Start checking the cake at 45 minutes for doneness.
- Adjust nutmeg quantity to taste.
- Adjust buttermilk in glaze to achieve desired consistency.
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