Ingredients: |
Ingredients: 2 C sweet Potatoes, baked and pureed app. 4 med potatoes
1 C butter/ room temp
1 C sugar
1 C brown sugar, packed
4 eggs/ room temp
1 tsp vanilla
3 C all purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tsp cardamon
1 c buttermilk /room temp
1 1/2 C chopped Nuts
Caramel Icing makes about 1 Cup
2 tbsp butter
3 tbsp milk
1/2 C brown sugar packed
1 C confectioner's sugar
1/2 tsp vanilla
1/2 C chopped Nuts
|
Directions: |
Directions:CAKE : preheat oven to 425*. Spray sweet potatoes with veg. spray. Bake until soft 50-60 mins. Let cool to touch. Peel and puree by hand or food processor makes about 2 cups.
Lower oven Temp to 350* Spray 12 Cup Bundt pan with baking spray.
In a bowl on a stand mixer cream butter with sugars, and beat in eggs one at the time. Add Vanilla and Sweet potatoes, blend well. In another medium mixing bowl, combine flour, baking powder, baking soda, salt and cardomom. Reduce mixer to lowest speed and add flour mixture, one Cup at the time alternating with buttermilk. Finally add chopped nuts. Spoon batter into prepare cake pan
Bake 1 hr and 15 minutes or until cake tester inserted into the middle comes clean.
cool in Pan 10 mins. carefully move from pan to rack to cool completely.
ICING: In a saucepan over medium heat, melt butter. Add Milk and brown sugar and boil for 1 minute. Watch very carefully---do not turn your back on boiling milk. Remove from heat and stir 1/2 C confectioner's sugar. Cool slightly , stir in vanilla and remaining confectioner's sugar. If too thick, add more milk, a little at the time, until desired consistency. Pour evenly over cooled cake and sprinkle with chopped nuts. Let icing harden before serving. |
This recipe for Sweet Potato Pecan Pound Cake with Caramel Icing is from