Whether to post pictures of this cake today has been a see-saw event. In all honestly it looks a hot mess. That being said, I think with blogging you take the good with the bad and the hot messes. Just yesterday I replied to briarrose about her frustration with the way her apple braided bread turned out. Guess now it’s time to follow my own advice. So here I go.
When I began my venture into scratch baking the Sweet Potato Pound Cake was my first shining achievement. Oh I was doing the happy dance all over the place. For almost two months I made this cake every week, until I had it down pat. And, yes my family was bored with it after the third week. With butter, flour and sugar in hand I mixed, glazed and ate my way through endless recipes. Fortunately I didn’t gain any weight. Granted, being a fitness professional helped with the exercise. However, I/we can’t see what’s going on inside. Now along with all the cake I was eating, and all the exercise I was getting, I ate (and still do) a ton of veggies and fruit. Lean meat and poultry was no problem and the only carbs I really cared about were in my cakes. One piece a day and I was good to go. Until……..
A routine trip to the doctor ended with an order to have blood work done to test my cholesterol, because I had no idea what it was. Shame on me! To shorten this story and get to the recipe I’ll tell you that my cholesterol was high, higher than I thought it could possibly be. To top it off, I had no idea of my family medical history so the doc and I assumed that genetics may have played a part in the elevation. Welcome to the land of cholesterol medication and modified recipes. As you’ve read from previous posts there’s not a lot that I modify but this recipe is one that I’d had success with in the past; until today.
Instead of using one cup of butter I used ¾ cup of Smart Balance oil. For the sugar I used one cup of Splenda and one cup of Raw Sugar. There’s nothing healthy about raw sugar I just had some sitting in the cupboard and decided to use it. In the past I’ve substituted one of the three cups of flour with 1 cup of whole wheat pastry flour and made a very simple glaze from Splenda mixed with a 3 TBS of cornstarch. However, I had glaze leftover from my Cocoa Cinnamon Swirl Rolls and decided to use it. That took any gained health benefits down a notch or two and it totally ruined the look of my cake. Such is life, and The Mr. has no idea that I made substitutions. HA!!!!!
And the real kicker here is that I took tons of pictures as if the cake would look better just because I was willing it to. PLUS, I’m tinkering around with a new photo editor and I guess it’s snowed in too, because the editing thing isn’t happening and I’m too tired to go back to the old one. The good news is that a hot mess never tasted so good. That’s my story and I’m sticking to it!
Sweet Potato Pound Cake
¾ cup Smart Balance Oil
1 cup Raw Sugar
1 cup Splenda for baking
2 cups cooked and mashed sweet potatoes
1 tsp vanilla
3 cups flour
1 TBS cocoa powder
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp nutmeg
¼ tsp salt
Preheat oven to 300°, grease and flour a 10’’ tube or bundt pan. In a large mixing bowl cream butter and sugar(s) at least 5 minutes. Word of warning here; when using oil instead of butter the light and fluffy thing doesn’t happen so much. Sift together all dry ingredients and set aside. After butter and sugar is creamed add the sweet potatoes and vanilla and beat until combined, mixture will look kinda curdled but don’t panic. Add eggs one at a time, scraping bowl after each addition.
¾ cup Splenda granular
3 TBS cornstarch
3 TBS lemon juice
1 tsp orange zest
Blend the splenda and the cornstarch in the blender or food processor. In a small bowl whisk in lemon juice and zest until smooth. You can add more cornstarch for a thicker glaze.