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Sweet Potato Pound Cake




Source of Recipe


by Laurel, from TOH bulletin board


Recipe Introduction


I got this recipe from the TOH Bulletin Board, but I notice it's almost identical to a recipe in a cookbook I have called The Church Ladies Divine Desserts. Only difference I noted is the amount of pecans (the Church Ladies suggest 1 cup) and the fact that the TOH recipe is iced with a lemon powdered sugar icing and the Church Ladies' cake is un-iced. I don't plan to put an icing on mine either; I plan to serve it with ice cream.


List of Ingredients




1 cup butter, softened
2 cups sugar
2-1/2 cups cooked, mashed sweet potato (about 2-1/2 lbs. sweet potatoes)
4 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup coconut flakes

Icing:
1 pound powdered sugar
Juice and grated rind of 1 lemon

Recipe



Cream butter and sugar; add potatoes and beat until mixture is light and fluffy. Add eggs, one at a time, beating after addition. Combine flour, salt, baking powder, baking soda, nutmeg and cinnamon; stir into creamed mixture. Add vanilla and mix well. Stir in coconut and nuts. Pour into greased and floured 10-inch tube pan and bake at 350° for 1 hour and 15 minutes or until cake tests done. Let cool in pan for 15 minutes. While still hot, spread with icing.

Make icing by mixing icing ingredients together.