Sweet Potato Pound Cake with Buttermilk Ice Cream & Blackberry Bourbon Compote

Sweet Potatoe Pound Cake with Blackberry Compote and Buttermilk Ice Cream

Enjoy a bundt cake with blackberries and ice cream for autumn parties.

Makes 1 quart

Ingredients Preparation
Buttermilk Ice Cream

  • 1 whole vanilla bean pod
  • 1 cup whipping cream
  • One half-cup egg yolks (6 large eggs)
  • Three quarters cup sugar
  • 3 cups buttermilk
Ice Cream Steps

  1. Split open vanilla bean and scrape out seeds with a paring knife.
  2. Place about half the sugar in a double boiler; add the vanilla bean seeds, the pod and the whipping cream.
  3. In a bowl, combine the remaining sugar and egg yolks mix until smooth.
  4. Over boiling water, bring sugar, vanilla beans and cream to a high simmer, making sure all of the sugar is dissolved.
  5. When this mixture is very hot, add a little bit of it at a time to the yolk mixture, stirring quickly. (Add about half of the cream mix. This tempers the yolks so they will not curdle when added back into the cream mixture.)
  6. Next add all of the yolks to the cream in the double boiler, whisking quickly. Continue stirring mixture until it begins to thicken and coats a spoon like heavy cream, about 10 minutes.
  7. Remove from double boiler. Whisk in the cold buttermilk.
  8. Chill mixture in refrigerator until ready to freeze in ice cream machine according to manufacturer’s directions.
Sweet Potato Pound Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 and one half cups cooked and mashed garnet yams (red skinned sweet potatoes)
    (About 2 and half large or 4 small potatoes)
  • 4 eggs
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • one-half teaspoon nutmeg

  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
Cake Steps

  1. Preheat oven to 350 degrees.
  2. In a large bowl cream butter and sugar, beating until light and fluffy.
  3. Add the sweet potatoes and again beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine flour, salt and baking powder, baking soda, nutmeg and cinnamon and stir well.
  5. Add to the creamed mixture in three parts, beating after each addition until well combined.
  6. Add the vanilla and beat well.
  7. Spoon the batter into a large greased and floured bundt or tube pan, smooth top and bake in the preheated oven for 1 hour and 15 minutes or until the top is just golden brown and a knife inserted into the cake comes out clean.
  8. Remove from the oven and cool on a wire rack for 5 minutes, then remove from the pan and cool completely on the rack.
Blackberry Bourbon Compote

  • 2 cups fresh or frozen blackberries
  • 3/4 cup granulated sugar
  • 1/3 cup bourbon
  • Pinch of cinnamon
  • Pinch of cloves
  • 1/4 cup orange juice
  • 1 tablespoon. cornstarch
Compote Steps

  1. Combine first five ingredients in saucepan and heat to a slow simmer.
  2. Combine orange juice and cornstarch and add to blackberry mixture.
  3. Continue to cook over low heat until slightly thickened.
    Remove from heat.
  4. If you wish to make non-alcoholic compote, replace the one third cup bourbon with the same amount of orange juice, and add 1 teaspoon bourbon flavoring.

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