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Sweet Potato Pound Cake recipe

Rich, moist, dense sweet potato Bundt poundcake with toasted almonds and coconut.

Recipe: Sweet Potato PoundCake

1 cup cooked and pureed sweet potato1/2 cup vegetable shortening1/2 cup butter, softened2 cups granulated sugar6 large eggs3 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking soda1 teaspoon baking powder1 cup buttermilk1/2 teaspoon almond extract1/4 teaspoon coconut extract1/4 cup slivered almonds, toasted andfinely chopped1/4 cup flaked sweetened coconut

  • Cream shortening and butter; graduallyadd sugar, beating until light and fluffy. Add eggs, one at atime, beating well after each addition.
  • Combine next 4 ingredients, stirring well;add to creamed mixture alternately with buttermilk, beginningand ending with flour mixture. Stir in sweet potatoes and flavorings;beat until well blended.
  • Grease and flour a 12-cup Bundt pan; sprinklealmonds and coconut evenly over bottom. Pour batter into pan.
  • Bake at 350°F (175°C) for 1 hour.Cool in pan 10 minutes; remove from pan and cool completely.

    Makes one 10-inch cake.

    Recipe courtesy of North Carolina SweetpotatoCommission.

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