1 cup salted butter, softened
2 1/2 cups light brown sugar
4 large eggs
1 cup milk
1 1/2 cups canned sweet potato
purée
4 cups plain flour
4 tablespoons baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground nutmeg
Powdered sugar, for dusting
Preheat oven to 350˚F.
Beat butter and sugar until pale.
Add eggs, one at a time,
and beat well.
Add milk and pumpkin
purée. Beat well.
Add flour, baking powder
and spices and beat until
batter is smooth.
Pour into a well-greased
bundt pan.
Bake until golden and a
wooden skewer comes out
clean (about 1 hour).
Cool on a wire rack for 20
minutes; flip over on a cake
stand. Dust with powdered
sugar before serving.
