WORLD'S BEST SWEET POTATO POUND CAKE
Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Provided by Yoly
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g
SWEET POTATO POUND CAKE
A light-tasting, fine-textured cake. Excellent for the holiday season.
Provided by ANNE MCCULLOUGH
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g
SWEET POTATO POUND CAKE
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
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.
SWEET POTATO POUND CAKE
I can't remember where this recipe came from but I have been making it for years. I just love it. I have also tried baking this in a metal coffee can. Adding walnuts to this is also an option but I usually leave then out. It makes two (large) loaves.
Provided by BlueBonnet in Texas
Categories Dessert
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
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!
Nutrition Facts : Calories 2648.8, Fat 104.1, SaturatedFat 62, Cholesterol 616, Sodium 3401.2, Carbohydrate 395.1, Fiber 15.4, Sugar 201.3, Protein 38.6
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