Sweet Potato Pound Cake with Buttermilk Glaze

For Cake:

Heat oven to 350°. Grease and flour a 10 inch tube pan. Combine the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl. Stir with a fork to mix well. Combine the milk and vanilla in a small bowl. Set the milk and flour mixtures aside.

In a large bowl, beat the butter, sugar and brown sugar together with a mixer at high speed until light and well-combined, stopping once or twice to scrape down the bowl. Add the eggs, one at a time, beating well each time. Add the mashed sweet potatoes and mix at low speed for 1 minutes, or until the batter is evenly mixed.

Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until the flour disappears into the batter. Add half the milk and mix gently to combine everything well. Mix in the remaining flour, and then the remaining milk, beating gently only until you have a thick, smooth batter.

Scrape the batter into the prepared tube pan, and bake at 350° for between 60 and 75 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a wooden skewer inserted in the center comes out clean.

Cool in the pan on a wire rack or a folded kitchen towel for 20 minutes. Then use a table knife to loosen the cake from the pan. Turn out the cake onto a wire rack, place it top side up, and cool to room temperature.

For Buttermilk Glaze:

Combine all ingredients in a small saucepan over medium heat until bubbling. Cook about 1 minute, stirring constantly, until thick. Drizzle over cake.