SOUL FOOD SWEET POTATO POUND CAKE

Submitted by Southern Lady

"Recipe by the "Queen of Soul Food" Sylvia Woods (RIP 7/19/12) You can use Sugar Substitute or Regular Sugar. Woods teamed up with Spenda to reduce calories in some of her recipes. I use Xylitol or Ideal Sugar Substitute and think it's healthier than Spenda IMHO"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 8

ingredients

• 1⁄2 cup walnuts, chopped
• 3 cups cake flour, sifted
• 2 cups Splenda sugar substitute, Sugar Substitute (granular)
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 cup butter, softened
• 1 cup sweet potato, cooked and mashed
• 1 cup low-fat buttermilk
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 6 large eggs

directions

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