Hark! My dear culinary enthusiasts, I present to thee a recipe most exquisite and divine – Sweet Potato Pound Cake with Molasses Glaze! This impressive dessert is one of the finest creations in the repertoire of British cuisine. It is a perfect indulgence for those who want to experience the joys of sweetness combined with the comforting warmth of sweet potatoes.

As a chef specializing in British cuisine, I have crafted this recipe with great care and attention to every little detail. The sweet potato pound cake is infused with aromatic spices like nutmeg and ginger, making it a delight for the senses. And the molasses glaze adds an irresistible richness and depth that will truly captivate your taste buds.

But why only take my word for it? Trust me when I say that this dessert shall evoke memories of warm winter nights and holiday cheer. Its subtle sweetness, buttery texture, and velvety smooth glaze shall guarantee a true gastronomical experience you won’t forget anytime soon.

So find your apron and let us embark on this culinary journey together!

Table of Contents

Why You’ll Love This Recipe

Sweet Potato Pound Cake With Molasses Glaze

Oh, sweet potato pound cake! How I adore thee! Let me count the ways. This sweet and spicy cake is an absolute delight, perfect for any teatime or dessert occasion. But why, I hear you ask, should you love this recipe? Well, let me tell you.

First of all, the star of this recipe is obviously the sweet potato. Not only does it add a delightful flavor and texture to the cake, but it also provides a ton of nutrients and vitamins to make this dessert a little bit more guilt-free. And for those who are not huge fans of sweet potatoes or think they are only meant for savory dishes need not fret because when transformed into a pound cake, they take on a whole new life – this cake is moist, flavorful, and satisfying.

Secondly, who can resist that glorious molasses glaze? The dark and rich syrup adds depth to the sweetness of the cake while also providing an intense flavor that compliments the spices beautifully. This glaze will make your taste buds dance with joy.

Finally, this recipe boasts versatility in both its usage and pairing options. Served with some whipped cream or vanilla ice cream would be divine. Or if you’re feeling adventurous, try a caramel glaze instead of molasses or add some chopped nuts on top for extra crunchiness.

So there you have it – three reasons as to why you’ll love sweet potato pound cake with molasses glaze. Trust me; your taste buds won’t be able to resist the magic of this delectable dessert.

Ingredient List

Here are the ingredients you’ll need to make Sweet Potato Pound Cake with Molasses Glaze:

For the Cake:

1 and ½ cups unsalted butter, softened
2 and ½ cups granulated sugar
1 cup sweet potato puree (from about 2 medium sweet potatoes)
4 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup sour cream

For the Molasses Glaze:

4 tablespoons unsalted butter
1/3 cup molasses
2 tablespoons heavy cream
2 cups powdered sugar, sifted

Optional Maple Glaze:

1/4 cup sweetened condensed milk
1/4 cup maple syrup
Brown sugar glaze or cream cheese frosting can also be used as alternative glaze options.

You will also need a bundt pan to bake the cake.

The Recipe How-To

Now, let us get to the most important part of this recipe article… The Recipe How-To. Let’s get started!

Ingredients

To begin with, ensure that you have all the ingredients before you start baking. For this Sweet Potato Pound Cake With Molasses Glaze Recipe, you will need:

2 cups sweet potatoes, cooked and mashed
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup buttermilk

Directions

Preheat your oven to 350°F. Grease a standard bundt pan with cooking spray or butter.
In a medium mixing bowl, combine the dry ingredients: flour, cinnamon, baking powder, baking soda, nutmeg and salt.
Cream the softened butter and sugar in a large mixing bowl with a stand mixer or electric mixer until light and fluffy.
Beat in one egg at a time, followed by stirring in vanilla extract and mashed sweet potatoes into the batter.
Slowly mix in the dry ingredients and buttermilk alternately until everything is well combined and smooth.
Pour the batter into the prepared bundt pan and bake for about an hour or until you insert a toothpick and it comes out clean.
Once baked, take the cake out of the oven and let it cool in the pan for ten minutes before turning it over onto a wire rack to cool completely.

Molasses Glaze Recipe

To add extra flavor to this Sweet Potato Pound Cake, I recommend making this Molasses Glaze Recipe.

Ingredients:

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
1/4 cup molasses

Directions:

Melt the butter in a small saucepan over medium heat, stirring frequently until it browns.
Add granulated and brown sugar to the browned butter and stir to dissolve for five minutes.
Drop in the heavy cream and molasses, stirring constantly until the mixture starts to boil.
Turn down the heat and let it simmer for another five minutes whilst continuously stirring.
Remove from heat and let it cool for about five minutes before drizzling the glaze over your Sweet Potato Pound Cake.

Tips for Perfect Results

Ensure that your sweet potatoes are cooked properly before mashing them into the batter.
Don’t over mix your batter because mixing too much will leave you with a dense pound cake.
Preheat your oven so your Sweet Potato Pound Cake bakes evenly throughout.
Allow your

Substitutions and Variations

Dive into this sweet and fluffy indulgence.

Methinks thou mayest wish to spice up thy Sweet Potato Pound Cake with some interesting substitutions and variations. Fear not, for I have a few suggestions that might meet thy fancy.

1. Flour substitutes: If thou art gluten intolerant, thou mayest substitute all-purpose flour with gluten-free flour. Also, if using cake flour is preferred, thou must add 2 tablespoons of cornstarch for every cup of cake flour.

2. Cinnamon Molasses Glaze: For an added flavor twist, try substituting the Vanilla Glaze with a Cinnamon Molasses Glaze. Simply add 1/4 teaspoon of ground cinnamon and 3 tablespoons of molasses to the Powdered Sugar and water mixture.

3. Sweetened Condensed Milk: If thou doth long for a creamy glaze, substitute the Heavy Cream with Sweetened Condensed Milk. This will create a rich and sweet glaze that pairs exceptionally well with the Sweet Potato Pound Cake.

4. Maple Glaze or Frosting: For maple lovers, consider substituting the Vanilla Extract in both the cake and the glaze recipe with Maple Syrup. This will create a unique maple flavored pound cake that could be frosted with cream cheese frosting.

5. Rum Cake: For an adult twist on this classic dessert, try adding 1/4 cup of your favorite rum into the pound cake batter or into the glaze recipe mixture to create a Rum Cake.

Remember, tis’ always best to experiment in small batches before substituting entire ingredients to ensure that the taste and texture are still satisfactory.

Serving and Pairing

Life is short, eat the cake, especially if it's Sweet Potato Pound Cake! — Life is short, eat the cake, especially if it’s Sweet Potato Pound Cake!

Thou art in for a sweet treat, my dear friends! This sweet potato pound cake is best served when it is slightly thawed, so let it sit at room temperature for about fifteen minutes before serving.

This cake is perfect for any occasion – be it a holiday gathering or just a family dinner. You may also serve it for breakfast along with a cup of hot tea or coffee, or an after-dinner dessert paired with a glass of wine.

To add even more pizzazz to the cake, thou mayest add a dollop of whipped cream or a scoop of vanilla ice cream on top. Or if thou desireth, drizzle some sweetened condensed milk on top and sprinkle ground nutmeg for an extra pop of flavor.

And if thou wantest to go all out, then serve the sweet potato pound cake with brown sugar glaze or maple syrup glaze. These glazes are perfect as they complement the sweetness of the cake without being too overpowering.

Overall, this sweet potato pound cake can be paired with almost anything, and it will surely become the highlight of any dessert table.

Make-Ahead, Storing and Reheating

Here's the new definition of comfort food - Sweet Potato Pound Cake. — Here’s the new definition of comfort food – Sweet Potato Pound Cake.

Hark, my dear cooks and kitchen-savvy companions! Let me impart with thee the secrets to keeping thy sweet potato pound cake fresh and delicious even after a few days. Fear not, for I have tried and tested these methods, and I am confident that they will yield succulent results!

Firstly, let me assure thee that thou can make this cake ahead of time without sacrificing its taste, texture or aroma. In fact, it is advisable to bake this cake at least a day in advance so that it has ample time to cool down and settle. Simply wrap thy cake with a cling film or aluminum foil and store it at room temperature or in the refrigerator for up to three days.

Now, if thou wishes to store thy cake for a longer time, freeze it instead. After baking, let thy cake cool down completely before wrapping it tightly with several layers of plastic wrap followed by aluminum foil. Label it with the date and contents before placing it in the freezer where it can last up to one month.

When thou art ready to reheat thy sweet potato pound cake, remove it from the fridge or freezer and let it thaw at room temperature for an hour or two. For extra moisture, thou can brush the surface of the cake with some sweetened condensed milk or maple syrup before reheating.

To reheat the entire cake, preheat thine oven to 350°F (175°C), remove all wrappings from the cake, and place it on a baking sheet. Then cover the cake loosely with aluminum foil and heat for about 15 minutes if it was refrigerated or 30-40 minutes if frozen.

For individual slices reheating, place them on a microwave-safe plate and heat each slice for 20-30 seconds until warm. The heat duration may vary depending on thine microwave power setting.

Remember to top off thine reheated sweet potato pound cake with some brown sugar glaze, cream cheese frosting or maple glaze before serving. With these storing and reheating tips, thou can enjoy thy sweet potato pound cake anytime without sacrificing its deliciousness.

Tips for Perfect Results

Cake: Because sometimes, frosting is just not enough!

To make this sweet potato pound cake recipe a success, there are a few tips that I recommend you follow. Here are some of my top tips for perfect results:

1. Use room temperature ingredients: Take out your eggs, butter, and sour cream from the fridge at least an hour before you start baking. This will help them blend together better, resulting in a smoother batter.

2. Don’t overmix: Once you’ve added the flour mixture to the wet ingredients, mix only until everything is just combined. Overmixing can make the cake dense and tough.

3. Use a bundt pan: A bundt pan is the best choice for this recipe because it allows the cake to cook evenly and thoroughly. Be sure to butter or spray the pan generously to avoid sticking.

4. Add spices gradually: While the original recipe calls for ground nutmeg, you could also add cinnamon or ginger for extra flavor. Just be careful not to add too much all at once; try adding 1/2 teaspoon at a time and tasting as you go.

5. Let it cool completely: Resist the urge to dig into your warm cake straight from the oven – give it at least an hour to cool down first. This helps ensure it will be easy to slice and prevents the glaze from melting off.

6. Use a toothpick to check doneness: Even if the cake looks done on top, use a toothpick inserted into the middle of the cake to check if it’s ready. If it comes out clean with no batter stuck to it, then your cake is done.

7. Let glazes set before slicing: If you’re making any glazes for your pound cake (such as molasses or maple), let them set and thicken slightly before drizzling over your cooled cake. This will help your glaze stay put instead of sliding off.

By following these tips, you will surely impress your family and friends with a perfect sweet potato pound cake every time.

Bottom Line

In conclusion, this sweet potato pound cake with molasses glaze recipe is a must-try for any dessert lover. By using simple ingredients such as sweet potatoes, flour, and eggs, you can create a cake that is moist, flavorful, and perfect for any occasion.

What sets this recipe apart is the delicious molasses glaze that perfectly complements the sweetness of the cake. Whether you’re in the mood for a cinnamon glaze or a rum glaze, this recipe provides you with plenty of options to choose from.

So why not give it a try? Impress your friends and family with this unique and delectable sweet potato pound cake. With its rich flavor and irresistible taste, they won’t be able to resist asking for seconds (or even thirds!). Trust me when I say this – once you’ve tried it, you’ll never go back to ordinary desserts again.

As a chef specializing in British cuisine, I highly recommend adding this recipe to your repertoire. So, what are you waiting for? Head to the kitchen and start baking today!

Sweet Potato Pound Cake With Molasses Glaze Recipe

In 'Sweet Auburn Desserts' by Sonya Jones

Course Dessert

Cuisine American

Keyword < 4 Hours, Dessert, For Large Groups, Oven, Potato, Vegetable, Yam/Sweet Potato

Prep Time 1 hour

Cook Time 1 hour 10 minutes

Calories 354kcal

Ingredients

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

Instructions

Bake the sweet potatoes at 375° for 1 hour or until tender.
Allow potatoes to cool, then peel, mash, and set aside in a bowl.
Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
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.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
With the mixer on low speed, gradually add in the flour mixture.
Mix to just incorporate.
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.
Cool the cake in the pan or a wire rack for 20 minutes.
Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
Mix until the sugar is completely absorbed and the glaze is smooth.
Spoon the glaze over the cake while it is still warm and serve.

Nutrition

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.