Sweet Potato Pound Cake With Molasses Glaze

(from saymyname’s recipe box)

Source: In 'Sweet Auburn Desserts' by Sonya Jones

Serves 16 people

Categories: Cake, Dessert, Sweet Potatoes


  • Poundcake:
  • 2 cups sweet potatoes (1 lb.)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Molasses Glaze:
  • 1 cup powdered sugar , sifted
  • 2 tablespoons molasses
  • 1/4 teaspoon fresh ground nutmeg


  1. Bake the sweet potatoes at 375° for 1 hour or until tender.

  2. Allow potatoes to cool, then peel, mash, and set aside in a bowl.

  3. Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.

  4. In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.

  5. In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.

  6. Add the eggs one at a time, beating well after each addition.

  7. Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).

  8. With the mixer on low speed, gradually add in the flour mixture.

  9. Mix to just incorporate.

  10. Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.

  11. Cool the cake in the pan or a wire rack for 20 minutes.

  12. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.

  13. The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.

  14. Mix until the sugar is completely absorbed and the glaze is smooth.

  15. Spoon the glaze over the cake while it is still warm and serve.

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