Cake suitable for holidays


November 01, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Hyacinth Logan of Princeton, N.J., was looking for a recipe for a sweet-potato cake. Shirley Eldringhoff of Bel Air sent in a recipe she found in the newspaper many years ago that is still a family favorite.

She says that she prefers to cook the sweet potatoes in the microwave oven because they seem to have more body. I decided to bake them in the conventional oven at 350 degrees for a little over an hour. The skins peeled off easily once the potatoes were cooked and cool enough to handle, and then I pureed the potatoes in my food processor.

This moist and flavorful cake would certainly be a wonderful addition to a Thanksgiving feast or any autumn-themed meal.

Sweet-Potato Poundcake

Serves 10 to 12

1 cup margarine, softened

2 cups sugar

4 eggs

2 1/2 cups cooked, mashed sweet potatoes (about 4 to 5 medium-size potatoes)

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup flaked coconut

1/2 cup chopped pecans

Cream margarine; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Add sweet potatoes; beat well.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to sweet-potato mixture, beating well after each addition. Batter will be stiff. Stir in vanilla, coconut and pecans.

Spoon batter into a well-greased 10-inch tube pan or 2 standard-size loaf pans. Bake at 350 degrees for 1 hour or until tester comes out clean.

Cool in pan for 15 minutes; remove from pan and let cool completely.

Per serving (based on 12 servings): 493 calories, 7 grams protein, 22 grams fat, 4 grams saturated fat, 69 grams carbohydrate, 3 grams fiber, 71 milligrams cholesterol, 446 milligrams sodium


Lutie Shade of Timonium is looking for a recipe for a bread pudding that has a layer of custard on the bottom.

Edie Christello of Middle River is trying to locate a recipe for coleslaw that has vanilla ice cream as one of the ingredients.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Mary Mullen, except where noted.

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