Sweet Potato Pecan Pound Cake with Sweet Buttermilk Glaze

60 mins
Serves 1
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Directions

  1. 1Start with two sticks of softened butter, salted or unsalted.
  2. 2Start with two sticks of softened butter, salted or unsalted.
  3. 3Start with two sticks of softened butter, salted or unsalted.
  4. 4Add three cups of white sugar to the butter and cream them together.
  5. 5Add three cups of white sugar to the butter and cream them together.
  6. 6Add three cups of white sugar to the butter and cream them together.
  7. 7Add one cup of mashed sweet potato puree.
  8. 8Add one cup of mashed sweet potato puree.
  9. 9Add one cup of mashed sweet potato puree.
  10. 10Add four room temperature eggs.
  11. 11Add four room temperature eggs.
  12. 12Add four room temperature eggs.
  13. 13Gradually add the sweet potato puree into the creamed butter and sugar mixture.
  14. 14Gradually add the sweet potato puree into the creamed butter and sugar mixture.
  15. 15Gradually add the sweet potato puree into the creamed butter and sugar mixture.
  16. 16Start adding the eggs into the batter.
  17. 17Start adding the eggs into the batter.
  18. 18Start adding the eggs into the batter.
  19. 19Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
  20. 20Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
  21. 21Combine one cup of room temperature buttermilk with one tablespoon of vanilla extract and set aside.
  22. 22Add 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.
  23. 23Add 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.
  24. 24Add 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.
  25. 25Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
  26. 26Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
  27. 27Gradually add three cups of all-purpose flour to the batter, alternating with the wet ingredients.
  28. 28Pour the batter into a prepared pan.
  29. 29Pour the batter into a prepared pan.
  30. 30Pour the batter into a prepared pan.
  31. 31Sprinkle chopped pecans or pecan halves on top of the batter.
  32. 32Sprinkle chopped pecans or pecan halves on top of the batter.
  33. 33Sprinkle chopped pecans or pecan halves on top of the batter.
  34. 34Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
  35. 35Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
  36. 36Bake the cake in a 350-degree Fahrenheit oven for about an hour, checking at 45 minutes.
  37. 37To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
  38. 38To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
  39. 39To make the buttermilk glaze, combine two cups of powdered sugar, one tablespoon of melted butter, and one teaspoon of cake batter extract.
  40. 40Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).
  41. 41Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).
  42. 42Add just enough buttermilk to the glaze mixture to achieve the desired consistency (thick or thin).

Ingredients

  • 2 sticks softened butter
  • 2 sticks softened butter
  • 2 sticks softened butter
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 1 cup mashed sweet potato puree
  • 1 cup mashed sweet potato puree
  • 1 cup mashed sweet potato puree
  • 4 room temperature eggs
  • 4 room temperature eggs
  • 4 room temperature eggs
  • 1 cup room temperature buttermilk
  • 1 cup room temperature buttermilk
  • 1 cup room temperature buttermilk
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon nutmeg
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • chopped pecans or pecan halves
  • chopped pecans or pecan halves
  • chopped pecans or pecan halves
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1 tablespoon melted butter
  • 1 tablespoon melted butter
  • 1 teaspoon cake batter extract
  • 1 teaspoon cake batter extract
  • 1 teaspoon cake batter extract
  • buttermilk
  • buttermilk
  • 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.