Spicy Sweet-Potato Poundcake

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Spicy Sweet-Potato Poundcake

 

1 cup margarine, softened

2 cups sugar

4 eggs

2 1/2 cups cooked, mashed sweet potatoes

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cardamom

1/2 teaspoon ground ginger

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, cardamom, ginger, 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.

Serves 10 to 12.