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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 ::