Bourbon Spiked Sweet Potato Praline Pound Cake

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

Bourbon Spiked Sweet Potato Praline Pound Cake

Ingredients:
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

Directions:
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