Sweet Potato Pound Cake With Molasses Cream Recipes

SWEET POTATO POUND CAKE WITH MOLASSES GLAZE

Steps:

• Bake the sweet potatoes at 375° for 1 hour or until tender.
• Allow potatoes to cool, then peel, mash, and set aside in a bowl.
• Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
• In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
• With the mixer on low speed, gradually add in the flour mixture.
• Mix to just incorporate.
• Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
• Cool the cake in the pan or a wire rack for 20 minutes.
• Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
• The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
• Mix until the sugar is completely absorbed and the glaze is smooth.
• Spoon the glaze over the cake while it is still warm and serve.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

WORLD'S BEST SWEET POTATO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
• Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
• Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

SWEET POTATO POUND CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, dry pudding mix, pumpkin pie spice and baking soda in small bowl.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes and milk; beat until blended. Gradually add flour mixture, beating after each addition until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Sprinkle with nuts.
• Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 15 min. Invert cake onto wire rack; gently remove pan. Cool completely.

MISSY G'S SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 325°.
• Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
• Remove from oven and cool for 1 hour.
• Slit each skin lengthwise and remove, leaving the soft, orange center.
• Mash with a potato masher and measure out 2 cups for this recipe.
• Cool to room temperature before mixing the cake.
• Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
• Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
• Cream the butter with a mixer on medium speed.
• Combine the sugars in a separate bowl.
• Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
• Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
• Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
• In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
• In another bowl, combine the milk, vanilla, and maple flavoring.
• With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
• Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
• Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
• Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
• Pour the batter into the prepared pan; smooth with the back of a spoon.
• The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
• Mix with a wooden spoon and do not fret because the mixture is crumbly.
• Sprinkle the topping all over the surface of the batter.
• Bake for 1 hour and 15 minutes before testing for doneness.
• Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
• Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.

SWEET POTATO POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325 degrees. Grease 2 loaf pans. In a medium bowl sift next 6 ingredients. In a large bowl cream butter, sugars and vanilla until light and fluffy. Blend in sweet potatoes, then eggs, one at a time add flour in thirds. Combine just enough to blend. Spoon batter evenly into prepared pans. Sprinkle pecans over the top. Bake until a skewer poked in the middle comes out clean. Remove cakes from pans and cool on wire racks

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

QUICK AND EASY SWEET POTATO POUND CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.