Sweet Potato Pound Cake

Gather the ingredients. The Spruce / Stephanie Goldfinger Preheat the oven to 350 F. Grease and flour a 12-cup Bundt cake pan or a tube cake pan. The Spruce / Stephanie Goldfinger In a mixing bowl with an electric mixer, beat the butter and sugars together until light and fluffy, about 5 minutes. The Spruce / Stephanie Goldfinger Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sweet potato until well blended. The Spruce / Stephanie Goldfinger In another bowl, combine the flour, baking powder, baking soda, salt, and spices; use a whisk or spoon to blend the dry ingredients. The Spruce / Stephanie Goldfinger Adding a little at a time, stir the flour mixture into the batter, alternating with the buttermilk, until blended. Do not overmix. The Spruce / Stephanie Goldfinger Fold in the chopped pecans. Spoon the batter into the prepared Bundt cake pan or tube cake pan. The Spruce / Stephanie Goldfinger Bake the cake in the preheated oven for 55 to 65 minutes, or until a wooden skewer or toothpick inserted in the center of the cake comes out clean. The Spruce / Stephanie Goldfinger Cool cake in the pan on a rack for 10 minutes. Carefully invert the cake onto the rack to cool completely. The Spruce / Stephanie Goldfinger Transfer the cake to a serving plate, brush all over with the melted butter, and then dust with the powdered sugar. The Spruce / Stephanie Goldfinger