Instructions
- For the Sweet Potato Pound Cake
- Preheat the oven to 350. If using a bundt pan, spray it with some baking spray that contains flour to ensure easy removal. If baking in two loaf pans, line the pans with parchment paper, leaving an overhang so that they can easily be lifted out of the pans after they’ve cooled.
- In a large mixing bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder.
- In another bowl, whisk together the eggs, oil, sweetened condensed milk, pureed sweet potatoes, sugar, and vanilla.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet into the dry until well combined. Pour into the prepared pan.
- Bake for 50-55 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let the cake cool for 10 minutes, then flip it out onto a cooling rack to cool completely.
- For the Maple Glaze
- Whisk the powdered sugar and maple syrup together until smooth.
- Pour over cooled cake. Slice and serve.
- Recipe by our friend Liz @BuucksFarmsBakery
