Go Back
SOUL FOOD SWEET POTATO POUND CAKE

SOUL FOOD SWEET POTATO POUND CAKE Recipe

Recipe by the "Queen of Soul Food" Sylvia Woods (RIP 7/19/12) You can use Sugar Substitute or Regular Sugar. Woods teamed up with Spenda to reduce calories in some of her recipes. I use Xylitol or Ideal Sugar Substitute and think it's healthier than Spenda IMHO
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Soul food
Calories 568.9 kcal

Ingredients
  

  • 1/2 cup walnuts, chopped
  • 3 cups cake flour, sifted
  • 2 cups Splenda sugar substitute, Sugar Substitute (granular)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup sweet potato, cooked and mashed
  • 1 cup low-fat buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 6 large eggs

Instructions
 

  • 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.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 188gCalories: 568.9kcalCarbohydrates: 59.5gProtein: 11.6gFat: 32.1gSaturated Fat: 16.4gCholesterol: 201.7mgSodium: 528.5mgFiber: 1.9gSugar: 14.3g
Keyword < 4 Hours, Christmas, Dessert, Thanksgiving, Winter
Tried this recipe?Let us know how it was!