Sweet Potato {Pound} Cake

This autumn I have fallen in love with the colour plum. A slightly purplish colour, rich, yet soft and warm. As my eye was 'programmed' to recognise every plum item I could find in store, I walked through the vegetable isles and there it was, the sweet potato, also known as the ipomoea batatas. 

Fresh, slightly purplish in colour and all I could think of, well, SO many recipes running through my head including this beautiful, earthy, plum skinned vegetable. As the sweet potato also needs warmer days and nights for optimum growth, I need something warm and sweet throughout winter to keep me going!
 

I recently made a Sweet Potato Butter Chicken soup and thought that this time I would like to incorporate sweet potato in something sweet. So, I decided to make a Sweet Potato Pound Cake!

{Ingredients}

1 cup Stork Bake, softened

2 cups light brown sugar

2 cups skinned, cooked and mashed sweet potatoes

1 tsp vanilla essence

4 eggs

Then in a separate bowl, sift:

3 cups cake flour

2 tsps baking powder

1 tsp ground cinnamon

2 pinches ground nutmeg

1/4 tsp salt

{Method}

Pre-heat oven 180*C. Grease a 10 inch tube pan with Stork Bake.

Cream Stork Bake and sugar until light and creamy. Add eggs and vanilla and mix well. Add mashed sweet potatoes and mix thoroughly.

In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg and salt. Add to the Stork Bake mixture. Pour batter into the tube pan and bake it for 1 hour at 180*C. Test with a cake tester or toothpick. Let the pound cake cool for 15 minutes in the pan, then invert the cake onto a serving plate/cake stand.

*Serving suggestion: Dust with icing sugar.

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