Whip up this Sweet Potato Pound Cake with Marshmallow Frosting this season!
Now that festivities are in full swing in Arcadia, California, many are making the final touches to their holiday menu! Of course, this recipe is a holiday must! After all, it incorporates the fall favorite sweet potato and the soft, white, Christmassy marshmallow! With a hint of nutmeg and cinnamon, this cake pleases all over the Christmas season!
Try this one today!
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 cups mashed sweet potatoes
- 2 teaspoons vanilla extract
- 3-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup 2% milk
Marshmallow Frosting:
- 1/2 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 jar (3-1/2 ounces) marshmallow creme
- 1/4 teaspoon vanilla extract
Directions
- In a large bowl, mix butter and both sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla.
- Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, cream butter and confectioners’ sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting!
This great recipe can easily become your family’s festive favorite! Weaver & Associates Inc. hopes that your family enjoys it as much as we did! Give us a call to review and secure all of your homeowners insurance needs today!
