Sweet Potato Pound Cake
Wonderfully dense and rich sweet potato pound cake soaked in cinnamon simple syrup has all the flavors of the season.
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Servings: 6
Ingredients
- 2 sticks butter softened
- 2 C sugar
- 4 large eggs
- 1 tsp vanilla
- 3 C flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 15 oz canned sweet potatoes in syrup
Cinnamon Simple Syrup
- 1 C water
- 1 C sugar
- 3 cinnamon sticks
Instructions
- Preheat oven to 350 degrees Fahrenheit and generously grease two loaf pans.
- In a large bowl, cream butter and sugar. Add eggs one at a time, beating well after each one. Add vanilla.
- Sift flour, baking powder and soda, cinnamon, nutmeg, ginger and salt in a small bowl. Add a little of the flour mixture at a time to butter and sugar until all incorporated.
- Drain most of syrup from the sweet potatoes. Mash the sweet potatoes with remaining syrup in a small bowl with a fork. Add to the cake batter and mix well.
- Divide batter between the loaf pans and bake for 50-55 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- While the cake bakes, make your simple syrup. In a small saucepan, bring water to a boil. Add sugar. Stir until dissolved. Add 3 cinnamon sticks. Let simmer for 30 minutes. Cool until cakes are baked.
- Cool cakes for 10 minutes. Cover each cake with about ¼ of the simple syrup. Serve immediately or when completely cool.