Friday, November 15, 2013

Sweet Potato Pound Cake

Looking for something to serve up
your guest's this Holiday Season?
This cake will put smiles on everyone's
face around your table.
Sweet Potato Pound Cake
1 cup Butter
2 Cups Sugar
4 Egg's ~ beaten
1 tsp. Vanilla
3 Cups All Purpose Flour
2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/4 tsp. Nutmeg
2 Cups Mashed Sweet Potato's
Preheat oven to 350
Prepare a 10" inch Flute Pan
by generously greasing/ flouring the pan.
In a large mixing bowl cream
together the butter and sugar until
light and fluffy. Then add in the
eggs, vanilla and sweet potatoes. 
Sift together all the remaining ingredients,
 adding in a cup at a time. Mix until
smooth. Evenly pour into the
prepared baking pan. Bake on
the center rack of the oven for
1 hour. Let cool for 1/2 hour before
removing from pan.
While you are letting the cake cool
you can prepare a simple
Caramel sauce to drizzle over the cake.
Creamy Caramel Sauce
1 Stick Butter
1 C. Brown Sugar~ packed
1/2 Cup Whipping Cream
1 tsp. Vanilla
1/8 tsp. Salt
In a sauce pan melt butter.
Add sugar stirring to combine.
Add remaining ingredients, stir until
sugar is dissolved and mixture is smooth.
*You can keep this stored in the fridge
in a jar for up to 3 weeks.
Happy Baking,

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