Sylvia Wood’s Sweet Potato Pound Cake
Great for dessert or toasted for a breakfast treat.
- Serves: 12
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 slice (1/10 pound cake)
- Amount Per Serving
- Calories:
- 360
- Calories from Fat:
- 200
- Total Fat:
- 22g
- Saturated Fat:
- 11g
- Cholesterol:
- 150mg
- Sodium:
- 370mg
- Total Carbs:
- 34g
- Dietary Fiber:
- 1g
- Sugars:
- 5g
- Protein:
- 8g
DIRECTIONS
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.
INGREDIENTS
- 1/2 cup chopped walnuts
- 3 cups sifted cake flour
- 2 cups SPLENDA® No Calorie Sweetener, Granulated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 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
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