Sweet Potato Ouncecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 322.2
- Total Fat: 13.2 g
- Cholesterol: 83.6 mg
- Sodium: 112.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 2.9 g
- Protein: 5.0 g
View full nutritional breakdown of Sweet Potato Ouncecake calories by ingredient
Introduction
A light, fine textured cake. Excellent for the holiday season A light, fine textured cake. Excellent for the holiday seasonNumber of Servings: 16
Ingredients
-
1 cup all-purpose flour
2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon cloves
¼ teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 cups cooked and pureed sweet potatoes
1 teaspoon vanilla extract
4 eggs
Directions
Preheat oven to 350F.
Grease and flour a 10 inch tube pan.
Sift together flours, baking powder, cinnamon, baking soda, nutmeg, cloves 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.
Bake 1 hour, or until a wooden toothpick inserted into cake comes out clean.
Cool cake for 20 minutes in the pan, then invert onto serving plate
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Grease and flour a 10 inch tube pan.
Sift together flours, baking powder, cinnamon, baking soda, nutmeg, cloves 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.
Bake 1 hour, or until a wooden toothpick inserted into cake comes out clean.
Cool cake for 20 minutes in the pan, then invert onto serving plate
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.