•INGREDIENTS:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup cooked and mashed sweet potatoes
1 tsp vanilla extract
1/2 cup buttermilk
Caramel Glaze:
1/2 cup brown sugar
1/4 cup unsalted butter
2 tbsp heavy cream
1/2 tsp vanilla extract
INSTRUCTIONS:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the mashed sweet potatoes and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the caramel glaze, combine the brown sugar, butter, and heavy cream in a small saucepan over medium heat.
Bring to a boil, stirring constantly, then remove from heat and stir in the vanilla extract.
Let the glaze cool slightly before drizzling over the cooled pound cake.