Shelly's Recipe

SWEET POTATO POUNDCAKE WITH BUTTERMILK GLAZE

Category: Cakes

3 1/4 cups sifted flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
2 sticks(1 cup) butter, softened
1 cup white sugar
1 cup light brown sugar
4 eggs
2 cups mashed cooked sweet potatoes
Buttermilk Glaze (recipe follows)

Preheat oven to 350. Grease and flour a 10 inch container pan.

Combine dry ingredients in a medium bowl and stir with a fork to mix well. Combine the milk and vanilla in a small bowl and set aside.

In a large bowl, beat the butter and sugars together until light and fluffy. Add eggs, one at a time. Beat well after each addition. Ad the mashed sweet potatoes and mix on low for 1 minute. Add about half the flour mixture and beat gently using a wooden spoon or a mixer on low speed until the flour disappears. Add half the milk mixture and combine gently. Mix in remaining flour and milk and mix till you have a smooth, thick batter.

Scrape batter into container pan and bake at 350 for 60-75 minutes. Cake should be evenly browned and a cake knife inserted in middle comes out clean.

Cool in pan on wire rack for 20 minutes. Then use a knife to loosen cake from pan. Invert onto wire rack, place it top side up and place a plate underneath to catch extra glaze. Prick top of cake with a fork and spoon glaze all over top. Let cake cool to room temperature.

Buttermilk Glaze
1/2 cup buttermilk
1/2 cup sugar
1/4 cup butter
1 1/2 tsp cornstarch or flour
1/4 tsp baking soda
1 tsp vanilla extract

In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch and baking soda. Bring it to a gentle boil. Remove at once, stir well, and cool to room temperature. Add the vanilla and set aside until the cake is done. Spoon the buttermilk glaze over the warm cake and cool completely.