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 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 (as needed). 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 (as needed), and Salt (as needed). 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.