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1
Bake the sweet potatoes at 375u00b0 for 1 hour or until tender.
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2
Allow potatoes to cool, then peel, mash, and set aside in a bowl.
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3
Preheat oven to 350u00b0; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
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4
In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
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5
In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
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6
Add the eggs one at a time, beating well after each addition.
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7
Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
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8
With the mixer on low speed, gradually add in the flour mixture.
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9
Mix to just incorporate.
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10
Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
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11
Cool the cake in the pan or a wire rack for 20 minutes.
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12
Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
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13
The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
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14
Mix until the sugar is completely absorbed and the glaze is smooth.
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15
Spoon the glaze over the cake while it is still warm and serve.
