Description
A rich and moist Southern Sweet Potato Pound Cake infused with warm spices, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 2 cups mashed sweet potatoes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger (optional)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease the bundt cake pan.
- Cream the butter and sugar together until fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed sweet potatoes and vanilla extract until smooth.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger in another bowl.
- Gradually mix the dry ingredients into the wet mixture, alternating with buttermilk until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes until a toothpick comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack.
- Slice, serve, and enjoy!
Notes
For a vegan version, substitute eggs with flax eggs and butter with coconut oil. Enhance flavor with roasted sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: sweet potato cake, pound cake, Southern dessert, holiday baking, family recipes