الخميس 18 أبريل 2024

EXCELLENT Sweet Potato Pound Cake

موقع أيام نيوز

 

  EXCELLENT  Sweet Potato Pound Cake . Thank you all for all the daily baking inspiration! This cake is perfect for the Holidays!

Dr. JJ's Sweet Potato Pound Cake with Vanilla Bourbon Marshmallow Glaze and Toasted Vanilla Meringue

Wash, dry, wrap 3-4 medium sweet potatoes in foil. Bake at 450° until tender. Whip cooled sweet potatoes on medium speed and set aside. You will need 2 cups of the sweet potato pureé.

Pre Heat oven to 305°.

Ingredients

3 cup cake flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

2 sticks unsalted butter
8 oz cream cheese
1 cup packed light brown sugar
2 cups granulated sugar
5 eggs

1 Tbsp vanilla extract
1 tsp  butter extract
2 tsp cake batter extract
1/2 tsp lemon extract

You can make your glaze and toasted pecans ahead of time :

GLAZE: Combine 2 cups powdered sugar, 2 oz cream cheese, 1 tbsp clear vanilla flavor , 3 Tbsp Vanilla Bourbon (can omit) and 7 oz jar Jet Puff or other marshmallow fluff. Store in sealed container until ready to use.



MERINGUE: Whisk continually 4 room temp egg whites, 1 cup granulated sugar  1/4 tsp cream of tartar and 2 tsp clear vanilla over a double boiler. I use my all metal mixing bowl. Once mixture reaches 160 remove from heat and whisk in stand mixer until stiff shiny peaks form. Place into piping bag with your favorite tip and refrigerate until ready for use. 

PECANS: Toast pecans at 325 ° for 7-8. Store in sealed container until ready to use.

OK! Let's bake!

Sift and set aside dry ingredients.

Using the medium setting on your mixer, cream butter. Mix until creamy and pearly white. Gradually add in granulated sugars until well mixed (5-7 minutes for me). Mix in cream cheese until mixture is light and fluffy.   Add eggs one at a time. Add  extracts. Add sweet potato. Add in flour mixture in three parts, alternating with the buttermilk.  Do not over mix.  Pour batter into well greased and floured pan.

Bake at 305 degrees for approximately 90 minutes. SET YOUR TIMER!  Cake is done when skewer or fork comes out with tiny crumbs. (My cake was done at 80 min today.) Once cake is done, allow pan is cool enough to touch then turn cake out onto cooling rack.  Once cake is completely cooled, drizzle with glaze. Decorate with torched meringue if desired.

Enjoy!