|
|
Rich, moist, dense sweet
potato Bundt pound cake with toasted almonds and coconut.
Sweet Potato Pound
Cake
- 1 cup cooked and pureed sweet potato
- 1/2 cup vegetable shortening
- 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
- 1/2 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1/4 cup slivered almonds, toasted and
finely chopped
- 1/4 cup flaked sweetened coconut
- Cream shortening and butter; gradually
add sugar, beating until light and fluffy. Add eggs, one at a
time, beating well after each addition.
- Combine next 4 ingredients, stirring well;
add to creamed mixture alternately with buttermilk, beginning
and ending with flour mixture. Stir in sweet potatoes and flavorings;
beat until well blended.
- Grease and flour a 12-cup Bundt pan; sprinkle
almonds 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 Sweetpotato Commission.
loading
|
|
|
