Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze recipe
Mile High Sweet Potato Pound Cake with a Bourbon Caramel Glaze is a must have addition to your dessert menu!
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 3 c Granulated Sugar
- 1 c Light Brown Sugar
- 2 c Unsalted Butter
- 10 Large Eggs - room temperature
- 1 c Buttermilk - room temperature
- 1 ½ c Sweet potatoes - baked and mashed, room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Cinnamon
- 2 ½ teaspoon Nutmeg
- 2 tsps Vanilla extract
- 2 tsps Bourbon
- Bourbon Caramel Glaze Ingredients:
- ½ c Unsalted Butter (Salted may be used, but omit the additional salt)
- 1 c Light brown sugar
- 14 oz. Condensed Milk
- ⅛ teaspoon Salt
- ⅛ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ½ teaspoon Bourbon
- ½ teaspoon Vanilla extract
- 1 ¼ c Chopped pecans - optional
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees F.
- Wash your sweet potatoes thoroughly, dry them and wrap them in foil. Place them in a baking dish and bake them for 1 ½ to 2 hours or until tender. (The sweet potatoes can also be boiled or microwaved. We're not using canned sweet potatoes for this recipe, but you can do so if you choose.)
- Once the sweet potatoes are cooked, peel them, scoop out 1 ½ cups of the sweet potatoes, and sit them to the side. Make sure to remove any excess stringiness and mash the sweet potatoes together.
- In a separate bowl, combine the baking powder, salt, cinnamon, nutmeg and flour together. Sit it to the side.
- Using a hand or stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy (approximately 5 minutes).
- Then add the bourbon and vanilla extract.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Add the sweet potatoes and mix just until combined.
- Add the flour mixture about 1 c at a time on low speed until combined, alternating with the buttermilk- beginning and ending with the flour.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake for an hour and to an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.
- Allow the pound cake to cool completely before adding the glaze.
- Bourbon Caramel Instructions:
- In a large pot or pan, over medium heat, melt your stick of butter.
- Add the brown sugar and mix until combined and no longer grainy.
- Add the condensed milk and mix. Stir occasionally until your desired consistency is reached. It should be somewhat thick, but not as thick as caramel (see my video).
- Stir in the salt, cinnamon and nutmeg.
- Slowly add in the vanilla and bourbon and remove from the heat. (Add the pecans if you choose). Immediately pour over the cooled cake as desired.
- Once the glaze has set, serve and enjoy!