Sweet potato pound cake
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Sweet potato pound cake
  Sweet    Potato    Cakes  
Last updated 6/12/2012 1:25:53 AM. Recipe ID 60032. Report a problem with this recipe.
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      Title: Sweet potato pound cake
 Categories: Pound, Cakes
      Yield: 10 Servings
 
  1 1/2 c  CAKE FLOUR
    1/2 ts BAKING SODA
    1/2 ts SALT
    1/2 ts GROUND CINNAMON
    1/2 ts GROUND NUTMEG
    1/2 c  UNSALTED BUTTER
    1/2 c  SOUR CREAM
  1 1/4 c  PLUS 2TBS SUGGAR
      3    EGGS, RM TEMP
      1    8OZ SWEET POTATO, BAKED,
           PEELED, PUREED
      1 ts VANILLA EXTRACT
           CINNAMON SAUCE:
      2 c  MILK
      3    CINNAMON STICKS, CRUSHED
    1/2    VANILLA BEAN, SPLIT
           LENGTHWISE
      4    EGG YOLKS
    1/2 c  SUGAR
    1/4 c  SOUR CREAM
           PRALINE OR TOFFE ICE CREAM
 
  CAKE: Preheat over to 300F. Lightly oil 8 1/2 x 4 1/2 x 2 5/8 inch
  loaf pan. Sift first 5 ingredients into medium bowl. Using electric
  mixer, beat butter and sour cream in large bowl until well blended.
  Gradually add sugar and beat until well blended. Gradually add sugar
  and beat until mixture is light and fluffy.  Add eggs 1 at a time,
  beating well after each addition. Mix in 1/2 cup sweet potato puree
  and vanilla. Stir in dry ingredients Transfer to prepared pan. Bake
  until tester inserted into center co9mes out clean, about 1 hour 15
  minutes. Cool cake in pan on rack 30 minutes. Cut around sides of pan
  with knife. Turn cake out onto rack and cool.
  
  SAUCE:  Combine milk and cinnamon sticks in heavy medium sauce pan
  Scrape in seeds from vanilla bean ; add bean. Bring to boil. Remove
  from heat. Cover and let steep 15 minutes. Wisk yolks and sugar in
  bowl to blend. Slowly beat milk mixture into egg mixture. Strain
  custard into same saucepan. Cook over medium-low heat until custard
  tickens and leaves path on back of spoon when finger is drawn across,
  stirring constantly, about 15 minutes; do not boil. Pour custard into
  bowl. Whisk in sour cream. Cover and chill until cold, stirring
  occasionally.
  
  Cut cake into slices and transfer to plates. Top with ice cream and
  sauce.
 




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Recipe ID 60032 (Apr 03, 2005)

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