Sweet Potato Pound Cake
1/2 cup chopped walnuts
3 cups sifted cake flour (sift before-measuring)
2 cups Splenda granular sweetener (see note)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup mashed sweet potatoes, cooled
1 cup low-fat buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla
6 large eggs
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. Sprinkle walnuts in pan; set aside.
Combine flour, sweetener, baking powder, salt and baking soda in a large bowl; set aside.
Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Beat in sweet potatoes, buttermilk, lemon extract and vanilla. Add flour mixture in thirds, beating after each addition until batter is smooth. Add eggs, one at a time, beating just until yellow disappears. Spoon batter into prepared pan.
Bake 50 to 60 minutes or until a long wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack 10 to 15 minutes. Remove from pan; let cool completely on the wire rack, nut-side up.
Note: 2 cups of Splenda granular sweetener are equal in sweetness to 2 cups of granulated sugar.