Sylvia Wood's Sweet Potato Pound Cake

Great for dessert or toasted for a breakfast treat.

Recipe Ingredients:

1/2 cup chopped walnuts
3 cups sifted cake flour
2 cups Splenda® Granulated No Calorie Sweetener
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 cup cooked, mashed sweet potatoes
1 cup nonfat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 large eggs

Cooking Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Sprinkle walnuts in pan; set aside.
2. Combine flour, Splenda® Granulated Sweetener, baking powder, salt, and soda in a large bowl; set aside.
3. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Add sweet potatoes, buttermilk and extracts, beating until blended. Add flour mixture in thirds, beating until batter is smooth after each addition.
4. Add eggs, one at a time, beating just until yellow disappears. Spoon batter into prepared pan.
5. Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 360 | Calories from Fat 200 | Fat 22g (sat 11g) | Cholesterol 150mg | Sodium 370mg | Carbohydrates 34g | Fiber 1g | Sugars 5g | Protein 8g.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.