Sweet Potato Pound Cake with Marshmallow Frosting |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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. Ingredients:
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 king arthur unbleached 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 |
Directions:
1. 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.
2. Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting. Yield: 16 servings.
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