A scrumptious, rich and moist sweet potatoBundt pound cake with toasted almonds and coconut.
Recipe: Sweet Potato PoundCake
1/2 cup vegetable shortening
In a medium bowl, cream shortening withsoftened butter; add sugar, beating well. Add eggs, one at atime, beating after each addition.
In another bowl, combine flour, salt,baking soda, and baking powder. Add to the creamed mixture alternatelywith buttermilk, beginning and ending with the flour mixture.Stir in 1 cup puried yams, almond extract, and coconut extract.
Spread slivered almonds in a shallow panand bake at 300°F (150°C) for 3 to 5 minutes to toast.
Increase the oven temperature to 350°F(175°C).
Sprinkle toasted slivered almonds andflaked coconut over the bottom of a greased and floured flutedcake pan. Pour the batter into the pan then bake at 350°F(175°C) for 1 hour and 15 minutes. Cool in the pan for 10minutes; remove from the pan and cool on a wire rack.
1/2 cup butter, softened
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 cup mashed yams
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
1/4 cup slivered almonds, toasted
1/4 cup coconut, flaked
Makes 16 servings.
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