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INGREDIENTS:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 cups mashed sweet potato
- 3 cups all-purpose flour (stir lightly before measuring)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/3 cup buttermilk (low fat is fine)
- 1 1/2 cups coarsely chopped pecans
- .
- Topping
- 2 tablespoons melted butter
- Powdered sugar
PREPARATION:
Cream butter with sugars; beat in eggs, one at a time, beating well after each addition. Beat in vanilla and sweet potato until blended.
In another bowl, combine the flour, baking powder, soda, salt, and spices; stir into the batter, alternating with the buttermilk, until blended. Fold in chopped pecans. Spoon the batter into prepared Bundt cake pan or tube cake pan.
Bake for 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Cool in pan on a rack for 10 minutes. Carefully unmold the cake onto the rack to cool completely.
Transfer to a serving plate, brush all over with melted butter then dust with powdered sugar. Or, you can serve this cake with a vanilla glaze or caramel dessert sauce.
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