Sweet Potato Pound Cake with Cinnamon Glaze

Preheat oven to 350 degrees F (176 degrees C).

Into the bowl of a stand mixer fitted with a paddle attachment, add Unsalted Butter (1 cup) and Granulated Sugar (2 cups). Cream together on medium-high speed until light and fluffy, about 5-8 minutes, scraping down the sides of the bowl halfway through.

Continue to mix on low as you add the Eggland's Best Classic Eggs (6) one at a time, allowing 20-30 seconds between each addition.

Add Simply Organic Cinnamon, Ground (2 tsp) and Chinese Five Spice Powder (1/2 tsp). Mix to combine, then continue to mix as you slowly add Sweet Potato (1 cup).

In a mixing jug, combine Milk (1 cup) and Vanilla Extract (1 tsp). Into a mixing bowl, sift Cake Flour (3 cups), Baking Powder (1 tsp), Baking Soda (1/4 tsp), and Salt (1/2 tsp). Mix to combine.

Mixing on low, add 1/3 of the dry ingredients, then 1/2 of the wet ingredients. Repeat until ingredients are all incorporated.

Transfer batter to greased bundt pan. Smooth the top with a spatula.

Bake for 50 minutes to 1 hour and 20 minutes. Do not open your oven for at least the first 45 minutes.

Into a mixing bowl, add Powdered Confectioners Sugar (2 1/2 cups), Simply Organic Cinnamon, Ground (2 tsp), Vanilla Extract (1 tsp), Molasses (2 Tbsp), and Milk (2 Tbsp). Whisk until smooth, adding more milk as needed.

Turn the cake out onto a wire rack. Drizzle the glaze over top.