Sweet Potato Pound Cake With Molasses Cream Recipes

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SWEET POTATO POUND CAKE WITH MOLASSES GLAZE



Sweet Potato Pound Cake With Molasses Glaze image

Make and share this Sweet Potato Pound Cake With Molasses Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 16 serving(s)

Number Of Ingredients 13

2 cups sweet potatoes (1 lb.)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter (2 sticks)
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
2 tablespoons molasses
1/4 teaspoon fresh ground nutmeg

Steps:

  • Bake the sweet potatoes at 375° for 1 hour or until tender.
  • Allow potatoes to cool, then peel, mash, and set aside in a bowl.
  • Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
  • In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
  • In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
  • With the mixer on low speed, gradually add in the flour mixture.
  • Mix to just incorporate.
  • Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
  • Cool the cake in the pan or a wire rack for 20 minutes.
  • Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
  • The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
  • Mix until the sugar is completely absorbed and the glaze is smooth.
  • Spoon the glaze over the cake while it is still warm and serve.

Nutrition Facts : Calories 354, Fat 13, SaturatedFat 7.8, Cholesterol 77, Sodium 187.7, Carbohydrate 55.9, Fiber 1.1, Sugar 34.5, Protein 4.4

QUICK AND EASY SWEET POTATO POUND CAKE



Quick and Easy Sweet Potato Pound Cake image

Southern-style sweet potato pound cake gets a jumpstart from a convenience mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ pound cake mix
1 cup mashed cooked sweet potatoes
1/2 cup milk
1 teaspoon ground nutmeg
3 eggs
1 tub Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat cake mix, sweet potatoes, milk, nutmeg and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Frost cake with frosting.

Nutrition Facts : Calories 385, Carbohydrate 64 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
GLAZE:
1 cup confectioners' sugar
1 teaspoon grated orange zest
3 to 5 teaspoons orange juice

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

SWEET POTATO POUND CAKE



Sweet Potato Pound Cake image

A light-tasting, fine-textured cake. Excellent for the holiday season.

Provided by ANNE MCCULLOUGH

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg 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.
  • Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
  • To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 64.8 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 8.9 g, Sodium 280.5 mg, Sugar 39.6 g

WORLD'S BEST SWEET POTATO POUND CAKE



World's Best Sweet Potato Pound Cake image

Sweet potatoes during the holidays are a must in our household. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!

Provided by Yoly

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h15m

Yield 16

Number Of Ingredients 14

½ cup unsalted butter, softened, plus additional for greasing bundt pan
1 (8 ounce) package Neufchatel cheese, softened
1 ½ cups brown sugar
1 ½ cups sugar
4 eggs, at room temperature
2 ½ cups sweet potatoes, baked, cooled, and pureed
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
  • Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
  • Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 63.2 g, Cholesterol 66.8 mg, Fat 10.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 6.1 g, Sodium 322.4 mg, Sugar 34.5 g

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING



Sweet Potato Pound Cake with Marshmallow Frosting image

This tender spice cake has flecks of sweet potatoes and is so moist that you can dig into it without any frosting. I, however, like a little dollop of sweetness. So, I add a bit of frosting directly on each warm slice. The frosting melts into the cake and it is fabulous. -Emma Chapman, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
2 cups mashed sweet potatoes
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup 2% milk
MARSHMALLOW FROSTING:
1/2 cup butter, softened
1/2 cup confectioners' sugar
1/2 jar (3-1/2 ounces) marshmallow creme
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

Nutrition Facts : Calories 423 calories, Fat 19g fat (11g saturated fat), Cholesterol 99mg cholesterol, Sodium 270mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.

SOUTHERN SWEET POTATO POUND CAKE



Southern Sweet Potato Pound Cake image

We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.

Provided by alijen

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
16 tablespoons butter, at room temperature, plus
additional butter, for the baking pan
2 cups sugar
4 large eggs
2 1/2 lbs sweet potatoes, cooked, mashed and cooled (yield 2 1/2 cups)
1 teaspoon vanilla extract
4 ounces chopped pecans
1/2 cup sweetened flaked coconut (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Generously butter a 10-cup tube or bundt pan.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Set aside.
  • In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
  • Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the sweet potatoes and mix until thoroughly combined.
  • Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
  • The batter should be stiff.
  • Add the vanilla, pecans and, if desired, the coconut.
  • Spoon the batter into the prepared pan.
  • Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
  • Transfer the pan to a wire rack to cool for 15 minutes.
  • Invert the cake onto a plate and remove.
  • Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

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