Southern Sweet Potato Pound Cake

Recipe by alijen
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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