This moist, spiced pound cake is packed with sweet potato richness and draped in a luscious pecan-caramel glaze—a showstopping dessert perfect for fall gatherings!
Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 1 cup (225g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (225g) mashed sweet potatoes (2 medium, roasted or boiled)
- ½ cup (120g) sour cream
For the Pecan Caramel Glaze
- ½ cup (115g) unsalted butter
- 1 cup (200g) brown sugar, packed
- ¼ cup (60ml) heavy cream
- ½ cup (60g) chopped pecans
- ½ tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan (or use baking spray with flour).
2. Make the Cake Batter
- Whisk dry ingredients: Flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat butter + sugar until fluffy (~3 mins).
- Add eggs one at a time, then vanilla.
- Mix in sweet potatoes + sour cream.
- Gradually add dry ingredients, mixing just until combined.
3. Bake
- Pour batter into pan; smooth top.
- Bake 60-70 mins until a toothpick comes out clean.
- Cool 10 mins in pan, then invert onto a wire rack.
4. Make the Glaze
- Melt butter in a saucepan over medium heat.
- Add brown sugar + cream; boil 2-3 mins, stirring constantly.
- Off heat, stir in pecans + vanilla + salt.
5. Glaze & Serve
- Spoon warm glaze over cooled cake.
- Let set 15 mins before slicing.
FAQs & Tips
Q: Can I use canned sweet potatoes?
✅ Yes! Drain and mash 15 oz canned sweet potatoes.
Q: Why did my cake stick to the pan?
⚠️ Not enough grease/flour—use a nonstick spray with flour for best results.
Q: Can I make this ahead?
✅ Bake 1 day ahead; store un-glazed at room temp. Add glaze before serving.
Q: How to store leftovers?
- Room temp: 2 days (covered).
- Fridge: 1 week (bring to room temp before serving).
Q: Can I omit nuts?
✅ Yes, or substitute with toasted coconut or dried cranberries.
Serving Suggestions
☕ Pair with:
- Spiced chai tea
- Vanilla ice cream
- Bourbon-spiked whipped cream
🍁 Perfect for:
- Thanksgiving dessert
- Holiday potlucks
- Cozy weekend baking
Nutrition (per slice): ~450 kcal | Servings: 12
This decadent cake is a fall flavor explosion—tender, spiced, and dripping with caramel-pecan goodness! 😍
Pro Tip: For extra depth, add 1 tbsp molasses to the glaze! 🍯
