Gail Hill’s Sweet Potato Pound Cake looks ah-mazing! FULL RECIPE below. Become a Baker Spotlight like Gail at rushionskitchen.com/become-a-featured-baker.
1 cup butter, softened to room temperature
2 cup sugar
1 tsp vanilla extract
3 cup flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
¼ tsp ground nutmeg
2 cup mashed sweet potatoes
Ingredients for glaze:
1 cup confectioner’s sugar
½ – 1 tsp vanilla
3-5 tsp milk or enough to achieve desired consistency
In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be thick).
Pour into a greased and floured 10-in bundt pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a baking rack to cool completely.
For glaze, in a small bowl, combine the confectioners’ sugar, milk