Description
Sweet Potato HoneyBunn Cake with Pecans
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup mashed sweet potatoes
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup honey
1 cup chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, cream 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.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract and honey.
Fold in the chopped pecans.
Pour the batter into the prepared bundt 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, then turn it out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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