Carolyn's Sweet Potato Pound Cake W/ Rum Glaze & Pecans

gdseasoning.com

Linda Burke

subheading: You’ll need a 12 cup capacity bundt pan for this recipe.:

2 Cups Whipped Sweet Potatoes or Yams (You’ll need about 1¾ to 2 Pounds of raw whole Sweet Potatoes)

½ Cup (1 Stick) Unsalted Butter plus 1 or 2 Tablespoons for the bundt pan, room temperature

8 Ounces Block Cream Cheese, room temperature

1 Cup Light Brown Sugar, firmly packed

2 Cups Granulated Sugar

4 Large Eggs, room temperature

1 Tablespoon Pure Vanilla Extract

2 Tablespoons Buttermilk or Whole Milk

3 Cups Cake Flour plus 1 to 2 Tablespoons for the bundt pan

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

¼ Teaspoon Salt

1½ Teaspoons Ground Cinnamon

¼ Teaspoon Ground Nutmeg

subheading: Rum Glaze:

2 Cups Powdered Sugar

3 to 4 Teaspoons Dark Rum or ¾ Teaspoon Rum Extract

⅓ Cup Heavy Cream

¾ Cup Chopped Pecans

Directions at gdseasoning.com

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