This moist, rich pound cake is based on Mama Sofana's wonderful recipe. It's studded and topped with pecans with delicious sweet potato flavor that melts in your mouth.
3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
2 cups light brown sugar, packed
6 large eggs, room temperature
1 tablespoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
4 1/2 cups cake flour or White Lily All Purpose Flour
1/2 cup buttermilk, room temperature
1 1/2 cups sweet potato puree from a 29 oz can of sweet potatoes, well-drained
1 1/2 cups pecans, finely chopped plus 1/3 cup more for topping
Handful pecan halves, optional
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugars in the bowl of a stand mixer until creamy and it sticks to the bowl (about 6 minutes at medium speed). Add 1/2 cup flour, extract, baking powder, baking soda, and salt, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Mix buttermilk into sweet potato puree. Alternate adding the remaining flour and sweet potato mixture, starting and ending with the flour. Scrape down the bowl and beat for an additional 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Top with chopped pecans and pecan halves. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Flip back to serve top-up. Let cool completely.
Buttermilk Glaze
2 cups powdered sugar
2 tablespoons melted butter
2 teaspoon cake batter extract
2-5 tablespoons buttermilk, or more to taste
With an electric mixer, beat together powdered sugar, butter, extract, and 2 tablespoons buttermilk. Add more buttermilk a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly drizzle over cake.
