Celebrate Fall with my Sweet Potato Cranberry Pound Cake recipe.
Fall is a wonderful baking season. I love filling it with amazing treats stuffed with all types of fruits and vegetables. Some, like cranberries and sweet potatoes, infuse your baked goods with the crisp flavors and aromas of fall.
I discovered a new take on pound cake and simply love it. It’s the perfect way to celebrate the season. Baking cream cheese into the pound cake makes it very moist and the pumpkin spice provides fall flavor. Adding cooked sweet potatoes and cranberries into the already tasty cake works wonderfully.
Sweet Potato Cranberry Pound Cake
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups cooked, mashed sweet potatoes (I baked them, peeled, then mashed)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups fresh cranberries, washed and picked over
Preheat oven to 350ºF.
Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.
Stir together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Add cranberries, folding over until cranberries are evenly distributed in batter.
Spoon batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 350ºF for 65 to 70 minutes, or until a long wooden toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Directions for Sweet Potato Pound Cake Loaves:
Prepare batter as directed above.
Pour into two greased and floured 8 1/2 x 4 1/2 inch loaf pans.
Bake and cool as directed above.