Description :

Our Sweet Potato Pound cake combines the wholesomeness of Georgia sweet potatoes, cinnamon, nutmeg, and or other secret spices and fold them into our moist, melt-in-your-mouth made from scratch Pound Cake drizzled with caramel sprinkled with Georgia pecans. This is great served cold or warm with a great cup of Joe or tea for breakfast, dessert, or as a late night snack.

Ingredients :

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 1/2 cups cooked, mashed sweet potatoes
  • 3 cups all-purpose flour 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or nutmeg (optional)
  • 1 teaspoon vanilla extractInstructions

Instructions :

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
  2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
  4. Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed

Sweet Potato Pound Cake


Description :

Our Sweet Potato Pound cake combines the wholesomeness of Georgia sweet potatoes, cinnamon, nutmeg, and or other secret spices and fold them into our moist, melt-in-your-mouth made from scratch Pound Cake drizzled with caramel sprinkled with Georgia pecans. This is great served cold or warm with a great cup of Joe or tea for breakfast, dessert, or as a late night snack.

Ingredients :

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 1/2 cups cooked, mashed sweet potatoes
  • 3 cups all-purpose flour 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon or nutmeg (optional)
  • 1 teaspoon vanilla extractInstructions

Instructions :

  1. Preheat oven to 350º. Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
  2. Stir together flour, next 3 ingredients, and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
  3. Bake at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
  4. Sweet Potato Pound Cake Loaves: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loafpans. Bake and cool as directed

Aucun commentaire:

Enregistrer un commentaire

Inscription à : Publier les commentaires (Atom)