Sweet Potato Pound Cake
Prep Time:50 min
12 to 16 servings.
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup sugar
1 1/2 cups (3 sticks) unsalted sweet Butter
1 cup light brown sugar
4 large eggs
1 tablespoon vanilla extract
2 1/2 cups mashed cooked sweet potatoes (fresh or canned)
1/2 cup crushed pineapple, drained
1 cup walnuts
1 cup Heath Bar Morsels/Chips
1/2 Package of Butterscotch Morsels/Chips
1 teaspoon butter (melted)
Cream to thin for drizzling
1/2 cup Heath Bar Morsels/Chips
Preheat oven to 350 degrees F.
Adjust the position of the rack to the center of the oven.
Grease and flour 1 bundt cake pan (12-14 cup capacity). Set aside.
In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream butter and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, walnuts, and Heath Bar chips and blend on low speed until thoroughly mixed.
Pour batter into pan, smooth surface with metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
For icing: Melt chips and butter in glass bowl in microwave; add cream by teaspoons until smooth enough to drizzle over slightly warm cake. Sprinkle Heath Bar chips on top of cake, if desired.
* * *
This recipe is our version of the recipe courtesy Cassandra Thomas of Sweet Potato Sensations, Detroit, MI
Photo Courtesy of JoyPals Design Studio