January 4, 2017

Sweet Potato Pound Cake with Pecan Glaze Moat


This feature was originally posted in Utah Valley Magazine Holiday Edition! Pick up a copy for Sweet potato cake and more delicious recipes! Shown here with a dried fruit confit and creme Anglaise; the pecan glaze is equally delicious!   sweet-potato-cake
Ingredients for the cake  4 large eggs 1/2 cup vegetable oil 1/4 cup melted butter 1 TBS vanilla 1/2 cup whiskey or apple juice 1/2 cup buttermilk
2 cups sugar 3 cups all purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 cups sweet potato puree
METHOD FOR THE CAKEPreheat oven to 350 degrees, grease bundt pan with butter and lightly dust with with flour 1. Combine wet ingredients in a mixing bowl 2. Sift together dry ingredients in a separate bowl 3. Combine mixtures into one bowl 4. Add sweet potato puree, mix until incorporated 5. Pour batter into prepared bundt pan 6. Bake on center rack for 22 to 30 minutes, let cool and invert onto platter FOR THE GLAZE 1 cup brown sugar 1/2 cup butter 1/4 cup maple syrup 1 cup chopped pecans 1/4 cup bourbon (optional) or 2 TBS vanilla Combine ingredients in a sauce pan, bring to boil over medium heat. When it has reached a boil lower heat to keep warm. This glaze keeps for at least a week refrigerated, re-heat it before serving. TO SERVE Ladle glaze onto serving plate and place slice of pumpkin cake on top, garnish with whipped cream, gelato, or ice-cream.  
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