Sweet Potato Pound Cake w/Rum Glaze’ & Pecans
Sweet Potato Pound Cake w/Rum Glaze’ & Pecans
Ingredients
2 Cups Whipped Sweet Potatoes or Yams (You’ll need about 1¾ -2 Pounds of raw whole Sweet Potatoes)
½ Cup (1 Stick) Unsalted Butter plus 1 or 2 Tablespoons for the bundt pan,
room temperature8 Ounces Block Cream Cheese,
room temperature1 Cup Light Brown Sugar, firmly packed
2 Cups Granulated Sugar
4 Large Eggs,
room temperature
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Buttermilk or Whole Milk
3 Cups Cake Flour plus
1 to 2 Tablespoons for the bundt pan
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
1½ Teaspoons Ground Cinnamon
¼ Teaspoon Ground NutmegRum Glaze:
2 Cups Powdered Sugar
3 to 4 Teaspoons Dark Rum or
¾ Teaspoon Rum Extract
1/3 Cup Heavy Cream
¾ Cup Chopped PecansEnjoy
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