Bourbon Spiked Sweet Potato Praline Pound Cake

Thursday, November 15, 2007
What a Southern delight!  A spiced cake made with chopped pralines, bourbon, and sweet potato puree.  

Bourbon Spiked Sweet Potato Praline Pound Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 cup unsalted butter, softened
1 1/3 cups firmly packed dark brown sugar
3 tablespoons bourbon
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
1 1/3 cups cooked mashed sweet potato
3/4 cup coarsely chopped praline pecans

Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with non-stick cooking spray.

In a medium sized bowl, sift together flour, baking powder, salt, and spices.
In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute. Beat in bourbon, vanilla, and eggs, until well combined. Beat in sweet potato for about 1 minute. Reduce mixer speed to low, and beat in flour mixture, gradually.

Scrape batter into prepared pan, and top with praline pecans. Gently press the pecans into the surface of the batter. Bake at 350 degrees F, for 55-60 minutes, or until a toothpick inserted into the cake comes out with a few moist crumbs attached. Cool on a wire rack for 20 minutes, run a knife around the edges of pan, and invert cake onto wire rack. Cool completely.

Yield: 8 servings

14 comments on "Bourbon Spiked Sweet Potato Praline Pound Cake"
  1. Good grief, that looks insanely good!

  2. Yum! Sweet potatoes! Which is better, sweet potato pie or pumpkin pie. I am debating what to make for thanksgiving. That pound cake wouldn't last a second in my hands. It looks too good!

  3. Would you believe that I have never even tried sweet potato pie?? For some reason, it has never graced any of the Thanksgiving tables I have been at. But this cake sounds fabulous!

  4. I love pie and sweet potato pie too, and would love this cake except, you know, you used nuts. And one of the two nuts that I refuse to eat. But I bet I could make it without the nuts. Yum.

  5. Emiline, this recipe looks so nice and yummy!! Gloria

  6. Mallow- Thanks!

    Val- That's a tough one. You know, I think I actually prefer sweet potato. It's amazing. I have a really good secret recipe.
    I think more people would like the pumpkin, though. It's traditional.

    Deb- I would make a sweet potato pie for Thanksgiving. People would think it was pumpkin, and then you'd trick them into eating it. But they'd like it, so it wouldn't be a bad deal.

    Amy- You could use other nuts on top. I think you'd miss them if you left them off. I can't remember- do you like walnuts?

    Gloria- Thanks!

  7. Alcohol in sweet baked goods - count me in :)

  8. Sounds so yummy. And I LOVE PRALINE PECANS! My husband hates sweet potatoes. But loves pumpkin. Weirdo. So I think I'll pass this off as pumpkin. He'll never know.


  9. Great minds think alike! I am planning to make a Sweet potoato pie for Thanksgiving dinner as I love it too! AND I AM in the South now, so I think it is very appropriate! :)

  10. YES!!! You go girl! That looks fantastic!

  11. Cynthia- Right there with ya!

    Julie- I love praline pecans too. My family and I went to New Orleans one time, and had pralines, and they were so good.

    Jenn- I can't wait to see that pie!

    Sue- Thanks!

  12. The first Thanksgiving I spent with my husband's (then boyfriend) family - dad, step-mom, sister, sister's boyfriend (soon husband), and step-sister - I made sweet potato pie. Stepmom served it as a side dish.

  13. The cake looks good, but seriously ten high is the best bourbon you could find-really?? You need some serious bourbon education

  14. Um... it was a joke? Maybe you should get a sense of humor.