Sweet Potato Pound Cake

the cake:

3 1/4 cup flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

8 oz. unsalted butter (2 sticks), at room temperature

1 cup sugar

1 cup light brown sugar

4 eggs, large

2 cups cooked, mashed sweet potatoes (I used fresh sweet potatoes, roasted, peeled and mashed. You could also use canned sweet potatoes)

the glaze (optional):

1/2 cup buttermilk

1/2 cup sugar

4 tablespoons (1/2 stick) unsalted butter, diced

1 1/2 teaspoon cornstarch or flour

1/4 teaspoon baking soda

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a nonstick Bundt pan with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt.  Mix well.

In a small bowl, combine the milk with the vanilla extract

In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Make sure you scrape the down the sides of the bowl to incorporate all of the ingredients.  Add the eggs one at a time, beating well after each one. Add the sweet potatoes and mix until combined.  The mixture will look curdled and not good but that is okay. Add half of the flour mixture and mix on low. Then add half of the milk mixture on low until well blended.   Add the rest of the flour and then the rest of the milk.  Beat on low until the mixture is combined.  The batter will be thick and smooth.

Scrape the batter into the prepared Bundt pan and bake for 60-75 minutes (it took 75 minutes in my oven but check it after one hour) or until the cake is done. Insert a toothpick in the center of cake and it is done if the toothpick comes out clean.  Cool the cake on a wire rack for 20 minutes and then carefully invert the cake on the wire rack to continue cooling

Make the glaze while the cake is cooling. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch and baking soda over medium heat, bringing it to a gentle boil.  Remove from heat, stir well and allow the glaze to cool to room temperature.  Add the vanilla extract, stirring well.

Set the wire rack, with the cake on top, over a baking sheet or a piece of foil.  Spoon drizzle the glaze on top of  the cake.

Let the cake cool completely before serving.

adapted from organette originally from southern cakes