If you’re looking for a very moist pound cake, you should try this recipe. I love pound cakes, and I especially love how moist this pound cake is. I know it’s not fall, but I still have a large bag of sweet potatoes…so, I’m thinking I need to make a few other recipes that call for sweet potatoes before they go bad on me. I won’t complain at all about having an over-abundance of sweet potatoes, I can always find a way to use them up! I hope you enjoy this recipe, it’s really a very yummy pound cake!
This recipe is from Southern Living Best Fall Baking magazine from November 2012.
Happy Pound Cake Baking!
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups granulated sugar
4 large eggs
2 and 1/2 cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons, baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extract
1. Preheat oven to 350F. 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 the yellow disappears. Add sweet potatoes, and beat well.
2. Stir together flour, next 3 ingredients; and, if desired, cinnamon in a medium bowl. Gradually add flour mixture to the butter mixture, beating at low-speed just until blended after each addition. Stir in vanilla. Spoon better into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 350 F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in the center come out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).