Description
Pound cake made with sweet potatoes, sweetened condensed milk, fall spices, and maple glaze.
Ingredients
Scale
For the Sweet Potato Pound Cake
- 3 C (385 g) All Purpose Flour
- 1 tsp Salt
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
- ¼ tsp Ginger
- 1 ½ tsp Baking Soda
- ½ tsp Baking Powder
- 4 Lg Eggs, at room temperature
- ½ C (85 g) Vegetable Oil
- 14 oz Can Eagle Brand Sweetened Condensed Milk
- 1 ¾ C (425 g) Pureed Sweet Potatoes
- ¾ C (150 g) Granulated Sugar
- 1 tsp Pure Vanilla Extract
For the Maple Glaze
- 1 C Powdered Sugar
- ½ C Pure Maple Syrup
Instructions
For the Sweet Potato Pound Cake
- Preheat the oven to 350.
- If using a bundt pan, spray it with some baking spray that contains flour to ensure easy removal.
- If baking in two loaf pans, line the pans with parchment paper, leaving an overhang so that they can easily be lifted out of the pans after they’ve cooled.
- In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder.
- In another bowl, whisk together the eggs, oil, sweetened condensed milk, pureed sweet potatoes, sugar, and vanilla.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet into the dry until well combined. Pour into the prepared pan.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let the cake cool for 10 minutes, then flip it out onto a cooling rack to cool completely.
For the Maple Glaze
- Whisk the powdered sugar and maple syrup together until smooth.
- Pour over cooled cake. Slice and serve.