Soul Food Sweet Potato Pound Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Steps:

• Preheat oven to 350º F.
• Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.
• Combine flour, sugar or sugar substitute, baking powder, salt and soda in a large bowl; set aside.
• Beat butter at medium speed with an electric mixer for about two minutes or until creamy.
• Add sweet potatoes, buttermilk and extracts, beating until blended.
• Add flour mixture in thirds, beating until batter is smooth after each addition.
• Add eggs, one at a time, beating just until yellow disappears.
• Spoon batter into prepared pan.
• Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.
• Remove from pan nut side up.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Steps:

• Preheat oven to 350 degrees.
• Grease and dust with flour two 8 1/2 x 4 1/2 x 2 5/8 (larger) loaf pans.
• Mix flour, baking powder, baking soda, nutmeg, mace, and cinnamon in a medium sized bowl.
• In a large bowl, beat at high speed with electric mixer, unsalted butter, granulated sugar and brown sugar until light and fluffy.
• At low speed, add sweet potato and eggs one at a time until well mixed.
• Beat flour mixture into the sweet potato mixture.
• Add vanilla and mix.
• Pour batter equally divided into 2 loaf pans.
• Bake for approximately 55 minutes.
• Serve warm or cold and can be frozen.
• Enjoy!

Steps:

• Preheat the oven to 350°F Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.).
• In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
• In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don't worry.).
• With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
• Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
• Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil.
• Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
• Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.).
• Cool completely before serving.