Recipe: Sugar Plum’s Sweet Potato Pudding Pound Cake

I always loved baking and creating new recipes, but I never knew what to do with all of my ideas! One day I stumbled upon Emily’s food blog, Sugar Plum, and was immediately inspired to start my own site. The beautiful pictures and unique dessert recipes made me want to share my baking creations with others as well.

Emily began her blog several years ago and has since won numerous recipes contests, been featured in magazines, and was even on the Food Network Ultimate Recipe Showdown (twice)!   I mean, she must make some pretty delightful baked goods right?!  I’ve tried a couple of her pie recipes, and I was definetly impressed.

I asked Emily to create a unique recipe for all of The Bakery Spot’s fans, and of course she blew me away with her creation!

Sweet Potato Pudding Pound Cake? Now you know you have to see what else she’s making over at Sugar Plum.

Do you have any favorite food blogs that you follow? Share below in the comments section, we’d love to check them out!

Sweet Potato Pudding Pound Cake

3/4 cup oil
1/4 cup unsalted butter, softened
1 cup brown sugar
2 cups pureed sweet potato
3 large eggs
1/4 cup bourbon or spiced rum
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together oil, butter, brown sugar and sweet potato until creamy – about 1-2 minutes.  Beat in eggs, rum, vanilla, cinnamon, nutmeg, clove, baking powder, baking soda and salt until combined – about 1-2 minutes.  Reduce mixer speed to low and beat in flour until just combined.

Pour batter into prepared pan.  Bake 60-70 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool completely in pan before removing.