March 4th is National Pound Cake Day and a happy day it is! Lucky for me I’ve had my favorite pound cake ready to go for a couple of weeks. Some say the pound cake originated in Europe in the first half of the 18th centurty. The traditional recipe for pound cake calls for a pound each of flour, butter, eggs and sugar. Hence the name, Pound Cake. Over the years the original recipe morphed into an endless array of variations. These cakes can be baked in in the fanciest of pans from a simple loaf pan to a more intricate Bundt pan. It’s all good!
This is the one I turn to when I feel like I’ve lost my baking mojo or I don’t want to try and reinvent the wheel. It never disappoints and it disappears quickly. I found this one at Allrecipes many years ago and have made a few adjustments and even tried it as a “healthier” cake. When I say healthier I don’t mean that it’s low fat, low sugar or anything like that.
For instance; if you use olive oil instead of butter you’ll reduce the amount of saturated fat which is good for your heart. Using Stevia or organic sugar makes me feel better about the sugar I’m using. Plus, sweet potatoes are a vegetable, and that’s a good thing.
I know each of those theories could be shot down by a nutritionist but when you have a sweet tooth as large as mine you try to find ways to have your cake and eat it too. Compared to some of the over the top layer cakes I’ve made, pound cakes have less fat and sugar calories. That’s my story and once again I’m sticking to it. Try this one and let me know what you think. Naturally I have others that I’d like to share with you. They can be found at the links below.
Sweet Potato Pound Cake
- 1 cup butter
- 2 cups sugar
- 2 cups cooked and mashed sweet potatoes (cooled to room temperature)
- 1 tsp vanilla
- 4 eggs
- 3 cups flour
- 1 TBS cocoa powder
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ¼ tsp salt
- CHOCOLATE FROSTING
- ½ cup butter
- ⅓ cup unsweetened cocoa
- ⅓ cup milk
- 1 (16-oz.) package powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 300°, grease and flour a 10’’ tube or Bundt pan.
- In a large mixing bowl cream butter and sugar until light and fluffy, approximately 5 minutes.
- Sift together all dry ingredients and set aside.
- After butter and sugar are creamed, add the sweet potatoes and vanilla beating until combined.
- Don‘t worry if the mixture looks curdled, it will smooth out in the end.
- Add eggs one at a time, scraping bowl after each addition.
- Lastly, add sifted dry ingredients about a cup at a time and mix only until thoroughly combined, do not overbeat.
- Bake 50 minutes, testing for doneness 5 minutes before the stated time is up.
- Turn cake onto serving plate and let cool 10 minutes.
- For Chocolate Glaze:
- Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.
- Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
- Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.
- Pour glaze over the cake while it is still warm.
- If you want more of the glaze to seep into the cake poke holes in the top with the tines of a fork.
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