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Southern Comfort Sweet Potato Pound Cake

This sweet potato pound cake is rich, moist, and warmly spiced, with Southern Comfort and a buttery glaze adding deep flavor—perfect for holidays or cozy weekends.
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Ingredients
  

For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup mashed cooked sweet potato about 1 large sweet potato
  • ¼ cup sour cream
  • ¼ cup Southern Comfort or similar whiskey liqueur
  • 2 teaspoons vanilla extract

For the Southern Comfort Glaze:

  • 1 cup powdered sugar
  • 2 –3 tablespoons Southern Comfort
  • 1 tablespoon heavy cream as needed

Instructions
 

  • Prep the oven and pan: Preheat to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
  • Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • Cream butter and sugar: Beat softened butter and sugar for 4–5 minutes until light and fluffy.
  • Add wet ingredients: Beat in eggs one at a time. Mix in mashed sweet potato, sour cream, Southern Comfort, and vanilla until smooth.
  • Combine wet and dry: Gradually mix in dry ingredients on low speed until just combined—don’t overmix.
  • Bake the cake: Pour batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
  • Make the glaze: Whisk powdered sugar and Southern Comfort until smooth. Add cream 1 tsp at a time if needed for a pourable consistency.
  • Glaze and serve: Drizzle glaze over the cooled cake. Let it set before slicing and serving.