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Pecan Sweet Potato Pound Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Like sweet tater dish, but in a pound cake

Ingredients You'll Need

2 sticks unsalted butter at room temperature
2 cups firmly packed brown sugar
4 large eggs at room temperature
2 cups baked sweet potatoes, pureed
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
2 teaspoons vanilla extract
2 Tablespoons fresh orange juice
1 cup shelled and chopped NC pecans


Preheat oven to 350 degrees F. Prepare bundt cake pan by spraying with non stick spray and dusting with flour.

In stand mixer, cream butter on medium speed until light and fluffy. Add brown sugar one cup at a time until fully incorporated into butter. Add eggs one at a time until each egg is completely mixed into butter and sugar mixture. Add pureed sweet potatoes to butter, sugar, and egg mixture. Mixture will look curdled, but it is fine. Add vanilla extract and orange juice and continue to mix.

On a piece of wax paper, sift together all dry ingredients except NC pecans. Add dry mixture to wet mixture a little at a time until it is completely incorporated. Fold chopped NC pecans into batter being careful not to over mix.

Pour batter into prepared bundt cake pan. Bake for 1 hour until done. If knife inserted into cake comes out clean, the cake is done. Let cake cool on rack. Dust with powdered sugar and garnish with pecan halves before serving.




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