Sweet Potato Pound Cake:

Date Added: 21 Jan 2010
Listed in: Dessert Sweets

• ½ cup chopped walnuts


• 3 cups sifted cake flour


• 2 cups SPLENDA® No Calorie Sweetener, Granulated


• 1 teaspoon baking powder


• ½ teaspoon salt


• ¼ teaspoon baking soda


• 1 cup butter, softened


• 1 cup cooked, mashed sweet potatoes


• 1 cup nonfat buttermilk


• 1 teaspoon lemon extract


• 1 teaspoon vanilla extract


• 6 large eggs

Preparation Time 20 min | Cooking Time 60 min:
12 servings | 360 Calories | 8g Protein | 34g Carbohydrates | 22g Fat

Great for dessert or toasted for a breakfast treat.

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sprinkle walnuts in pan; set aside.


• Combine flour, SPLENDA® Granulated Sweetener, baking powder, salt, and soda in a large bowl; set aside.


• Beat butter at medium speed with an electric mixer about 2 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.

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