Рецепт Sweet Potato Pound Cake Redux
Sweet Potato Pound Cake Redux
This cake was not planned. As a matter of fact I hadn’t intended to bake for another week. Then all of a sudden I wanted cake. I will also have to admit I was missing Gabbi and I wanted something sweet to drown my sorrows. Yes I could have gone for a walk, dusted or pulled weeds. Boring!!! So cake it was. My go-to spur of the moment cake is always Sweet Potato Pound Cake. Usually two medium sweet potatoes yield two cups of mashed, not this time. I was a half cup short. Don’t you hate it when that happens? My daughter in Dallas suggested I add more butter. If I could add butter I figured I could add cream cheese. Bingo, case closed! This is cake is moist and still full of the sweet potato flavor that we love. As good as it is it is not a substitute for my Gabbi girl.
Sweet Potato Pound Cake Redux
- Author: Sandra Lee Garth
- Prep time: 25 mins
- Cook time: 65 mins
- Total time: 1 hour 30 mins
- Serves: 14
- 1 cup butter, softened
- ½ cream cheese, softened
- 2 cups sugar
- 1 ½ cups mashed sweet potato
- 4 eggs
- 3 cups flour
- 1 TBS cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup Chocolate Frosting
- ½ cup Dulche de Leche
Preheat oven to 300°F.
Grease and flour a 10’’ tube or bundt pan.
In a large mixing bowl cream butter, cream cheese and sugar at least 5 minutes. Sift together all dry ingredients and set aside.
After butter, cream cheese and sugar are creamed add the sweet potatoes and vanilla and beat until combined.
Add eggs one at a time, scraping bowl after each addition.
Lastly add sifted dry ingredients about a cup at a time and mix only until thoroughly combined, do not overbeat.
Bake approximately 1 hour and 5 minutes.
Turn cake onto serving plate.
Heat chocolate frosting and Dulche de Leche in microwave until hot.
Pour onto warm cake.
After the mashed sweet potatoes are added to the butter, cream cheese and sugar it may appear curdled. This is normal and it will smooth out when the dry ingredients are added.
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About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?