Sweet Potato Pound Cake

(Sweet Potato Pound Cake )
  • 1 Cup Shortening
  • ½ Cup Melted Margarine
  • 3 ½ Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 2 Cups Chopped Pecans
  • 1 ½ Cups Mashed Sweet Potatoes
  • ½ Teaspoon Almond Extract
  • 6 Eggs
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Allspice
  • 1 ¼ Cups Milk Substitute (Could Use Buttermilk If Dairy Is Not A Concern)
Cream Shortening And Margarine; Add Sugar. Beat Well; Add Eggs, One At A Time. Beat Well After Each Egg. Combine Next Seven Ingredients. Stir Well To Cream Mixture, Alternately With Milk Sub Beginning With Flour And Ending With Flour, A Tablespoon Or Two At A Time. Grease And Flour A 10-Inch Bundt Pan. Sprinkle Nuts Over The Bottom Of The Pan, Pour In Batter, And Top With Remaining Nuts. Bake At 350 Degrees For 1 Hour And 10 Minutes Or Until A Toothpick Inserted Comes Out Clean. Cool 10 Minutes And Remove From Pan.
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