Sweet Potato Pound Cake With Caramel Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Two recipes I found online combined to make one killer dessert. Ingredients:
1 cup butter-softened |
2 cups white sugar |
2 cups cooked mashed sweet potatoes |
1 teaspoon vanilla extract |
4 eggs |
3 cups all purpose flour |
2 teaspoons cinnamon |
1/2 teaspoon baking soda |
2 teaspoons baking powder |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
caramel rum sauce |
1 cup caramel ice cream topping |
1/4 cup heavy cream |
1/4 cup dark rum-or to taste |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 tube pan.
3. Sift together flour,baking powder,soda,salt,cinnamon,and nutmeg. Set aside.
4. In a large mixing bowl,cream butter and sugar until light and fluffy.
5. Add mashed sweet potatoes and vanilla. Beat until well blended.
6. Add eggs one at a time.
7. Add flour mixture to potato mixture. Beat on low until combined.
8. Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until inserted toothpick comes out clean.
9. Cool 20 minutes in pan then turn out onto serving plate.
10. Sauce:
11. Combine caramel sauce,heavy cream,and rum in a medium microwave safe bowl.
12. Heat on high for 45 seconds.
13. Whisk and serve on top of each slice of cake.
14. Cake and sauce can be served warm.
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