SOUL FOOD SWEET POTATO POUND CAKE

• walnuts↗1⁄2 cup

  chopped

• cake flour↗3 cups

  sifted

• Splenda sugar substitute, Sugar Substitute (granular)↗2 cups

  granular

• baking powder↗1 teaspoon
• salt↗1⁄2 teaspoon
• baking soda↗1⁄4 teaspoon
• butter↗1 cup

  softened

• sweet potato↗1 cup

  cooked and mashed

• low-fat buttermilk↗1 cup
• lemon extract↗1 teaspoon
• vanilla extract↗1 teaspoon
• eggs↗6

  large

Step-by-step instructions

1. 1

   Preheat oven to 350º F.

2. 2

   Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.

3. 3

   Combine flour, sugar or sugar substitute, baking powder, salt and soda in a large bowl; set aside.

4. 4

   Beat butter at medium speed with an electric mixer for about two minutes or until creamy.

5. 5

   Add sweet potatoes, buttermilk and extracts, beating until blended.

6. 6

   Add flour mixture in thirds, beating until batter is smooth after each addition.

7. 7

   Add eggs, one at a time, beating just until yellow disappears.

8. 8

   Spoon batter into prepared pan.

9. 9

   Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes our clean.

10. 10

    Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.

11. 11

    Remove from pan nut side up.