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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Old Southern Living recipe submitted by Brent Elswick from Betsy Layne, Kentucky. Ingredients:
1/2 cup shortening |
1/2 cup butter, softened |
2 cups sugar |
6 eggs |
3 cups all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 teaspoon baking powder |
1 cup buttermilk |
1 cup cooked pureed sweet potato |
1/2 teaspoon almond extract |
1/4 teaspoon coconut extract |
1/4 cup slivered almonds, toasted and finley chopped |
1/4 cup flaked coconut |
Directions:
1. Cream shortening and butter; add sugar, beating well.
2. Add eggs, one at a time beating well after each addition.
3. Combine next 4 ingredients, stirring well; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in sweet potatoes and flavorings.
5. Grease and flour a 10-inch Bundt pan; sprinkle almonds and coconut over bottom.
6. Pour batter into pan; bake at 350 degrees for 1 hour and 15 mins.
7. Cool 10 mins and remove from pan.
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