Sweet Potato Pound Cake

KINGDOM KITCHEN ITEM OF THE WEEK

Sweet Potato Pound Cake with Maple Syrup Glaze Garnished with Candied Pecans

“I love maple syrup glaze because it adds the perfect touch of sweetness to this sweet potato pound cake

KINGDOM MYSTERY OF SWEET POTATO AS A ROOT TUBER

-Colossians 2:7 Rooted and built up in him, and stablished in the faith, as ye have been taught, abounding therein with thanksgiving.

🍠We must be rooted in the word of God so that we can address the root of our problems. 

🍠 Remember, how you react to your trials and challenges is a reflection of your spiritual maturity.

🍠If we are rooted and established in the faith we will not be uprooted by problems or bad circumstances in fact we will not be tossed around.

🍠 If you have deep spiritual roots, you’ll find yourself standing firm no matter what comes into your life. 

🍠Therefore, in order to be rooted firmly in God’s word you need to meditate daily and believe God’s word all the time no matter what your circumstance. Also allow the Holy Spirit to lead you and will give you strength to overcome.

Love the taste that will love you back!!!


👨🏾🍳Ben@KingdomKitchen.Life

Sweet Potato Pound Cake with Maple Syrup Glaze
from “The Harvest Baker Cookbook” by Ken Haedrich

 

Ingredients

    Soft butter for the pan

    3 cups all-purpose flour

    2 teaspoons baking powder

    3/4 teaspoon salt

    1/2 teaspoon baking soda

    3/4 teaspoon ground cinnamon

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    1/4 teaspoon ground nutmeg

    1 cup granulated sugar

    1 cup packed light brown sugar

    1/2 cup (1 stick) unsalted butter, softened

    1/2 cup light olive oil or vegetable oil

    4 large eggs, at room temperature

    1 1/2 teaspoons vanilla extract

    1 1/2 cups sweet potato puree (see Note below)

    1/2 cup buttermilk

    1 1/2 cups chopped pecans (plus more for the top, if desired)

    Maple Syrup Glaze (below)

 

Instructions

 

    Preheat the oven to 350°. Adjust your oven rack so it's one position below the middle. Butter a 12- to 14-cup one piece tube pan and dust it with flour.

    Sift the flour, baking powder, salt, baking soda, cinnamon, ginger, cloves, and nutmeg into a large bowl. Combine the granulated sugar, brown sugar, butter, and oil in a separate large bowl. Using an electric mixer - a stand mixer, if you have one - beat on medium-high speed until combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sweet potato puree. Continue to beat until evenly blended.

    Beat half of the dry ingredients into the liquid on low speed, until thoroughly mixed. Beat in the buttermilk on low speed. Add the remaining dry ingredients and blend them in on low speed, until the batter is evenly mixed. Stir in the 1 1/2 cups chopped pecans.

    Turn the batter into the prepared pan and smooth with a spoon. Bake for about 50 to 60 minutes, until a tester inserted deep into the cake comes out clean. Transfer the cake to a rack and cool in the pan for a good hour, until the cake is barely warm. Carefully run a knife around the sides of the pan, and the tube, to loosen. Invert the cake out of the pan and onto a serving plate or cake plate. You'll want to re-invert it if you've used a straight-sided tube pan instead of a fluted bundt pan. (It helps to cut a cardboard template, with a hole for the tube, and place it directly over the cake before inverting it.)

    Spoon or pour the warm Maple Syrup Glaze over the cake and allow to cool. If you're using nuts on top of the cake, apply them generously to the top of the cake immediately after adding the glaze, so they stick. Press lightly to embed, if necessary.) Cool thoroughly, then keep refrigerated. Cut slices about an hour ahead and bring them to room temp before serving.

    NOTE: To make the sweet potato puree, preheat the oven to 400°. Scrub 3 good-size sweet potatoes under running water. Pierce each one several times with a paring knife. Place them on a foil or parchment lined baking sheet and bake for 50 to 60 minutes, until tender through and through when pierced with a knife. Split open, cool thoroughly, and transfer the flesh to a food processor. Process to a very smooth puree.

    MAPLE SYRUP GLAZE - Gently warm 3 tablespoons unsalted butter and 1/3 cup pure maple syrup in a small saucepan until the butter melts. Transfer to a mixing bowl and whisk in 1 1/2 cups confectioners' sugar (sifted) until smooth. Use right away.