Perfect Cake for the Season🥰🫶
I saw this viral cake on IG, and decided to make it myself! This is the first time I made a cake that came out moist and fluffy! I definitely recommend for anyone who wants a festive cake for fall & winter!
Recipe🧡
Pound Cake:
-3 large sweet potatoes (wash & poke holes in each, roast them on 425 degrees for an hour before puréeing in a blender until smooth)
-2 sticks unsalted softened butter
-1 cup brown sugar
-1/2 cup white sugar
-1 tbsp vanilla extract
-3 large eggs
-1 tbsp cinnamon
-1 tsp nutmeg
-1 tsp allspice
-Orange or red/yellow food coloring (optional)
-3 cups all purpose flour (sifted)
-1 tsp baking soda
-1 tsp baking powder
-1/2 cup buttermilk
Add to a buttered & floured bundt pan and bake for an hour on 350 degrees.
Glaze:
-2 sticks unsalted butter
-2 cups brown sugar
-1 cup evaporated milk
-3 cups powdered sugar
-1 cup chopped pecans
Let your pound cake cool for about 10-15 minutes before flipping on a wired rack and topping with your glaze.
How to:
-Combine sweet potato puree, butter, and sugars & vanilla until well combined. Add in eggs and mix well. Add in dry ingredients & mix. Add in optional food coloring. (I decided not to use any)
-Pour into a greased Bundt pan and bake at 350 for an hour.
For the glaze:
-In a skillet combine butter, brown sugar. Mix until melted and bubbly. Then add in evaporated milk and cook until thickened. Add in powdered sugar and Lastly add in chopped pecans. Pour on-top of warm cake and serve! (I recommend pouring on cake right after making glaze for a smooth frosting! Mines solidified before I could pour it on smooth so that’s my mistake!)
Hope you enjoy!
Credit : Jaaliyahs
#fallcakeideas #bakingideas #dessertideas #cake #bakingrecipe
Sweet potato pound cake is a delightful treat that perfectly captures the cozy flavors of fall and winter. The natural sweetness and moisture from roasted sweet potatoes make this cake not only delicious but also rich and hearty. When baking this cake, roasting the sweet potatoes thoroughly at 425 degrees and pureeing them smoothly is key to achieving the moist texture. The combination of warm spices like cinnamon, nutmeg, and allspice adds comforting depth and aroma, enhancing the seasonal vibe. Using both brown and white sugar balances sweetness while ensuring the cake has a tender crumb. The optional food coloring can add a vibrant autumnal look, but even without it, the natural orange hue from the sweet potatoes makes it visually appealing. Baking in a buttered and floured Bundt pan helps create an attractive shape and ensures even cooking. The glaze made from butter, brown sugar, evaporated milk, powdered sugar, and pecans is a luscious addition that complements the cake's flavor and texture. Pouring the glaze onto the cake while it’s still warm allows it to soak in smoothly, creating a glossy finish and a rich taste. Chopped pecans add a satisfying crunch and nutty flavor contrast to the soft cake. This recipe is suitable for bakers of all levels seeking a festive and crowd-pleasing dessert for holiday gatherings or cozy nights in. Plus, it provides a great alternative to traditional pumpkin or spice cakes. Share this moist and fluffy sweet potato pound cake with your friends and family to celebrate the fall and winter seasons with irresistible homemade goodness.
next time add about 3tbl spoon of corn syrup so your sugar doesn't crystallized