SOUTHERN SWEET POTATO POUND CAKE
We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.
Provided by alijen
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Generously butter a 10-cup tube or bundt pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Set aside.
- In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
- Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the sweet potatoes and mix until thoroughly combined.
- Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
- The batter should be stiff.
- Add the vanilla, pecans and, if desired, the coconut.
- Spoon the batter into the prepared pan.
- Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes.
- Invert the cake onto a plate and remove.
- Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.
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Ramesh Ramesh
[email protected]I'm not sure what I did wrong, but my cake didn't turn out right. It was too dense and didn't have much flavor.
Khushbakht Ali
[email protected]This cake was a bit dry, but the flavor was good. I think I'll try adding some extra butter or oil next time.
Abdullah Shakeel
[email protected]I'm not a huge fan of sweet potato, but I actually really enjoyed this cake. The sweet potato flavor was very subtle and the cake was very moist.
asrzz xz
[email protected]This cake was delicious! The sweet potato flavor was subtle but definitely there. I loved the crunchy pecan topping.
Jt Refhate
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The cake is moist and flavorful, and the sweet potato flavor is the perfect touch.
Waseem Chishti
[email protected]I'm not sure what I did wrong, but my cake didn't turn out right. It was too dense and didn't have much flavor.
Donna Desjarlais
[email protected]The cake was a bit dry, but the flavor was good. I think I'll try adding some extra butter or oil next time.
Lana Malesevic
[email protected]This cake was a little too sweet for my taste, but my family loved it. I think next time I'll reduce the amount of sugar.
NAIMUL ISLAM
[email protected]I'm not a huge fan of sweet potato, but I actually really enjoyed this cake. The sweet potato flavor was very subtle and the cake was very moist.
Km khairul Islam
[email protected]This cake is so easy to make and it always turns out great. I've made it for potlucks and parties and it's always a hit.
Ttt Yyy
[email protected]I love sweet potatoes, so I was excited to try this cake. It didn't disappoint! The cake was moist and flavorful, and the sweet potato flavor was just right.
Makaih Guthrie
[email protected]I followed the recipe exactly and the cake turned out great. It was a little denser than I expected, but still very good.
Ashok Sunuwar
[email protected]This is my new favorite pound cake recipe. It's so moist and flavorful, and the sweet potato gives it a unique twist.
Yasini Malindda
[email protected]The cake was delicious! The sweet potato flavor was subtle but definitely there. I loved the crunchy pecan topping.
Steve Chevalier
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and always a crowd-pleaser.
Astein Lewis
[email protected]This pound cake was a huge hit at my family gathering! Everyone loved the moist, fluffy texture and the sweet potato flavor was the perfect touch.