Sweet Potato {Pound} Cake
{Ingredients}
1 cup Stork Bake, softened
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.
