Recipe: Sweet Potato Cake with Coconut and Pecans (tube pan, Cooking Light, 1990's)
Desserts - CakesSWEET POTATO CAKE
2 cups granulated sugar
3/4 cup margarine, softened
1/4 cup egg substitute*
2 1/2 cup cooked sweet potatoes, mashed
3 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup flaked sweetened coconut
2 tablespoons finely chopped pecans
Preheat oven to 350 degrees F. Coat a 10-inch tube pan with cooking spray.
Beat sugar and margarine at medium speed until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes; beat well.
Combine flour and next five ingredients (the flour through the salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
Pour batter into prepared tube pan. Sprinkle coconut and pecans over batter.
Bake at 350 degrees F for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely.
*You can substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.
Makes 1 (10-inch) tube cake, 16 servings
Source: Cooking Light magazine, March 1997
From: eggy-in-aus - 08-11-99
2 cups granulated sugar
3/4 cup margarine, softened
1/4 cup egg substitute*
2 1/2 cup cooked sweet potatoes, mashed
3 cups sifted cake flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup flaked sweetened coconut
2 tablespoons finely chopped pecans
Preheat oven to 350 degrees F. Coat a 10-inch tube pan with cooking spray.
Beat sugar and margarine at medium speed until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Add 2 1/2 cups sweet potatoes; beat well.
Combine flour and next five ingredients (the flour through the salt); stir well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
Pour batter into prepared tube pan. Sprinkle coconut and pecans over batter.
Bake at 350 degrees F for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely.
*You can substitute 6 egg whites (about 3/4 cup) for egg substitute, if desired.
Makes 1 (10-inch) tube cake, 16 servings
Source: Cooking Light magazine, March 1997
From: eggy-in-aus - 08-11-99
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Wacky Cake
- Holiday Walnut Cake with Cream Cheese Frosting
- Surprise Carrot Cake (using mayonnaise, Softasilk Cake Flour box recipe)
- Bien Me Sabe (Coconut Layer Cake From Venezuela)
- Strawberry Grand Marnier Cake, Strawberry Sabayon Cake (Emeril Lagasse)
- Caramel Cake with Caramel Frosting for Neina
- McCall's Chocolate Mousse Tunnel Cake (1980's)
- Butternut-Pineapple Spice Cake with Cream Cheese Frosting
- Two Gooey Pear Cakes and Pillsbury Pear Cakes - 7 recipes
- Olive Oil Honey Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute