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 cup). 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 Egg (6) one at a time, allowing 20-30 seconds between each addition.
Add Ground Cinnamon (2 1/2 teaspoon) and Chinese Five Spice Powder (1/2 teaspoon). 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 teaspoon). Into a mixing bowl, sift Cake Flour (3 cup), Baking Powder (1 teaspoon), Baking Soda (1/4 teaspoon), and Salt (1/2 teaspoon). 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 cup), Ground Cinnamon (2 teaspoon), Vanilla Extract (1 teaspoon), Molasses (2 tablespoon), and Milk (2 tablespoon). Whisk until smooth, adding more milk as needed.
Turn the cake out onto a wire rack. Drizzle the glaze over top.