A light-tasting, fine-finished cake. Great for the Christmas season.
Sweet Potato Pound Cake
Fixings:
- 1 (8-oz.) bundle cream cheddar, relaxed
- ½ cup margarine relaxed
- 2 cups sugar
- 4 enormous eggs
- 2 ½ cups cooked, pounded yams
- 3 cups universally handy flour
- 2 teaspoons baking powder
- 1 teaspoon baking pop
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon or nutmeg (discretionary)
- 1 teaspoon vanilla concentrate
Headings:
Stage 1
Preheat broiler to 350º. Beat cream cheddar and margarine at medium speed with a substantial electric stand blender until smooth. Progressively add sugar, beating until light and fleecy. Add eggs, 1 all at once, beating just until yellow vanishes. Add yams, and beat well.
Stage 2
Mix together flour, the next 3 fixings, and, whenever wanted, cinnamon in a medium bowl. Bit by bit add flour combination to margarine blend, beating at low speed just until mixed after every option. Mix in vanilla. Spoon the hitter into a lubed and floured 10-inch (12-cup) tube skillet.
Stage 3
Heat at 350º for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick embedded in the middle confesses all. Cool in a skillet on a wire rack for 10 minutes. Eliminate from skillet to wire rack, and cool totally (around 60 minutes).
Stage 4
Yam Pound Cake Loaves: Prepare player as coordinated; fill 2 lubed and floured 8 1/2-x 4 1/2-inch portion skillet. Heat and cool as coordinated.
