Sweet Potato Pound Cake
Rich, moist sweet potato Bundt® pound cake with toasted almonds and coconut.
1 cup cooked and puréed 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 in a preheated oven at 350°F (175°C) for 1 hour. Cool in pan 10 minutes; remove from pan and cool completely.
Makes 12 to 16 servings.
Recipe courtesy of North Carolina Sweetpotato Commission.