Thursday, 19 May 2016

Sweet Potato {Pound} Cake




Sweet Potato {Pound} Cake
 
{Ingredients}
1 cup Stork Bake, softened
2 cups light brown sugar
2 cups skinned, cooked and mashed sweet potatoes
1 tsp vanilla essence
4 eggs

Then in a separate bowl, sift:
3 cups cake flour
2 tsps baking powder
1 tsp ground cinnamon
2 pinches ground nutmeg
1/4 tsp salt
{Method}
Pre-heat oven 180*C. Grease a 10 inch tube pan with Stork Bake.
Cream Stork Bake and sugar until light and creamy. Add eggs and vanilla and mix well. Add mashed sweet potatoes and mix thoroughly.
In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add to the Stork Bake mixture. Pour batter into the tube pan and bake it for 1 hour at 180*C. Test with a cake tester or toothpick. Let the pound cake cool for 15 minutes in the pan, then invert the cake onto a serving plate/cake stand.

*Serving suggestion: Dust with icing sugar.

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