March 4th is National Pound Cake Day—one of our favorite cakes.
Our “personal spin” on it is a pound cake hot fudge sundae: a slice of pound cake topped with ice cream, fudge sauce and whipped cream—hold the cherry unless it’s an adult-worthy one from Tillen Farms.
Here’s how to make a pound cake ice cream sundae.
The original recipe was developed in England in the 1700s. Here’s the history of pound cake.
Vanilla or lemon are the classic pound cake flavors, but in the 20th century, creative bakers made flavored versions:
Who says that sweet potato desserts start and end with pie?
This recipe is deliciously moist, with the naturally sweetness of the potatoes, plus coconut. It was developed by Superman Cooks for the North Carolina Sweet Potatoes.
Look at the Superman Cooks website for more tempting, beautifully photographed recipes.
Prep time is 10 minutes, cook time is 1 hour 5 minutes, cooling time is 15 minutes.
1. PREHEAT the oven to 350°F. Cream the butter and sugar together in a medium mixing bowl.
2. ADD the eggs, one at a time, beating well after each one. Add the mashed sweet potatoes and mix well.
3. COMBINE the flour and pumpkin pie spice in a separate large mixing bowl. Gradually add the sweet potato mixture to the flour mixture, while beating.
4. STIR in the coconut. Spoon the batter into a well-greased bundt pan.
5. BAKE for 65 minutes or until a toothpick inserted comes out clean. Cool for 15 minutes and then invert the pan to remove the cake.
6. DUST with the optional powdered sugar.
*If you don’t have pumpkin pie spice, it’s easy to blend yourself with these ingredients.
†Powdered sugar is a pretty garnish, but it falls onto clothes and furnishings. We’ve learned to live without it. If you want decoration, try this vanilla glaze.
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