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Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
one 10-inch cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes; beat well.

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  • Combine flour, baking powder, 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. Bake at 350° for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and let cool completely.

  • Note: Sweet Potato Pound Cake may be glazed or frosted with any lemon- or orange-flavored topping.

Source

Oxmoor House Homestyle Recipes

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