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,
Lark
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