Kitchen Crafts 'n' More

Thursday, September 21, 2006 Sylvia's Sweet Potato Pound Cake Recipe

Sylvia's Sweet Potato Pound Cake

Sweet potatoes give color and flavor to a Splenda-sweetened pound cake
created by Sylvia Woods, owner of Sylvia's Restaurant of Harlem, N.Y, a
popular soul-food eatery. (Recipe below.)

1/2 cup chopped walnuts
3 cups sifted cake flour (sift before measuring)
2 cups Splenda granular sweetener (see note)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mashed sweet potatoes, cooled
1 cup low-fat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla
6 large eggs

Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan. Sprinkle
walnuts in pan; set aside.

Combine flour, sweetener, baking powder, salt and baking soda in a large
bowl; set aside.

Beat butter at medium speed with an electric mixer about 2 minutes or until
creamy. Beat in sweet potatoes, buttermilk, lemon extract and vanilla. Add
flour mixture in thirds, beating after each addition until batter is smooth.

Add eggs, one at a time, beating just until yellow disappears. Spoon batter
into the prepared pan.

Bake 50 to 60 minutes or until a long wood pick inserted in the center comes

out clean. Let cool in the pan on a wire rack 10 to 15 minutes. Remove from
pan; let cool completely on the wire rack, nut-side up.

Makes 12 servings.

Note: 2 cups of Splenda granular sweetener are equal in sweetness to 2 cups
of granulated sugar.

PER SERVING: Cal 300 (43% fat) Fat 15 g (8 g sat) Fiber 1 g Chol 30 mg
Sodium 230 mg Carb 33 g

Adapted from a recipe by Sylvia Woods of Sylvia's Soul Food, for
Splenda No Calorie Sweetener Cookbook (Publications International, $7.98).

Posted by HappySlob :: 8:42 PM :: 0 comments

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