Sweet Potato Pound Cake with Pecan Caramel Glaze

Preheat your oven to 350°F (175°C).
Grease and flour a 10-inch bundt pan thoroughly, making sure to get into all the grooves.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed sweet potatoes and sour cream until well incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.