Sweet Potato Pound Cake Recipe
This delicious Sweet Potato Pound Cake recipe from lovewithrecipes.com is perfect for dessert lovers who enjoy a blend of earthy sweet potatoes, creamy coconut, and a rich pound cake texture. Whether you’re baking for a family gathering or just want to treat yourself, this cake is sure to impress. With simple ingredients and straightforward instructions, you’ll have a warm, flavorful dessert ready in just under two hours.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Shortening |
| 1/2 cup | Butter, softened |
| 2 cups | Sugar |
| 6 | Eggs |
| 3 cups | All-purpose flour |
| 1/2 tsp | Salt |
| 1/4 tsp | Baking soda |
| 1 tsp | Baking powder |
| 1 cup | Buttermilk |
| 1 cup | Cooked and mashed sweet potatoes |
| 1/2 cup | Flaked coconut |
| 1/4 tsp | Vanilla extract |
| 1/4 tsp | Almond extract |
| 1/4 cup | Sliced almonds (optional for garnish) |
Instructions:
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Prepare the batter: In a large mixing bowl, cream together the shortening and butter until light and fluffy. Gradually add the sugar, continuing to beat the mixture until it becomes smooth and creamy.
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Incorporate the eggs: Add the eggs one at a time, beating well after each addition. This will help create a smooth, velvety texture in the batter.
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Mix dry ingredients: In a separate bowl, combine the flour, salt, baking soda, and baking powder. Stir these dry ingredients well to ensure even distribution.
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Add the dry ingredients: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture to prevent overmixing and ensure the cake has a tender crumb.
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Fold in the sweet potatoes and flavorings: Gently fold in the mashed sweet potatoes, flaked coconut, vanilla extract, and almond extract, stirring until evenly incorporated.
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Prepare the pan: Grease and flour a 10-inch Bundt pan. If desired, sprinkle sliced almonds and flaked coconut over the bottom of the pan for added texture and flavor.
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Bake the cake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Place the pan in the preheated oven and bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and serve: Once the cake is done, allow it to cool in the pan for 10 minutes before carefully removing it to a wire rack. Let the cake cool completely before slicing and serving.
Nutritional Information (per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 461.6 kcal |
| Fat Content | 20.8 g |
| Saturated Fat | 8.5 g |
| Cholesterol | 126.9 mg |
| Sodium | 275 mg |
| Carbohydrate | 61.9 g |
| Fiber | 1.5 g |
| Sugar | 35.8 g |
| Protein | 7.8 g |
Yields:
12 servings
Tips:
- Sweet potatoes: Use fresh, cooked, and mashed sweet potatoes for the best texture and flavor. You can bake or boil them before mashing.
- Coconut and almonds: These ingredients add a wonderful texture and flavor to the cake, but you can omit them if you prefer a simpler version of the pound cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy this comforting, flavorful cake with a cup of tea or coffee, or as a perfect ending to any special meal. The balance of sweet potatoes and buttery richness creates an unforgettable dessert experience!
