Southern Sweet Potato Pound Cake Food

SOUTHERN SWEET POTATO CAKE

Steps:

• Make the Sweet Potato Cake: Preheat oven to 350˚F. Beat butter with an electric mixer on medium speed until creamy, about 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes; beat well.
• Stir together flour, baking powder, salt, cinnamon, nutmeg, baking soda, and ground cloves a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in chopped pecans. Spoon batter into a greased (with cooking spray) 9-inch square pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 35 minutes. Cool completely, about 1 hour.
• Make the Brown Sugar Icing: Melt butter in a medium saucepan over medium; add brown sugar. Let come to a boil, stirring constantly. Stir in heavy cream and vanilla; return to a boil. Remove from heat; transfer to a large heatproof bowl, and cool 45 minutes.
• Add powdered sugar to cooled sugar mixture. Beat with an electric mixer on high speed until creamy and icing reaches a spreading consistency, 2 to 3 minutes.
• Spread Brown Sugar Icing over cake. Cut into squares to serve.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• 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.

SWEET POTATO POUND CAKE RECIPE

Steps:

• 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.
• 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.
• 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).
• 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.

QUICK AND EASY SWEET POTATO POUND CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

SOUL FOOD SWEET POTATO POUND CAKE

Steps:

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

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

SOUTHERN SWEET POTATO POUND CAKE

Steps:

• Cake: Cream (beat until creamy) butter and sugar; add sweet potatoes and beat until light and fluffy. Add eggs one at a time beating well after each. Combine dry ingredients and stir into creamed mixture; add vanilla, nuts.
• Pour mixture into greased 10-inch tube pan and bake at 350 degrees for 1 hour 15 minutes or until cake tests done. Spread with icing while warm.
• Icing: Combine all ingredients, slowly adding enough orange juice to make spreading consistency.