Sweet potato pound cake with rum glaze and pecans


A light and airy cake, perfect for the holiday season. Serve if you want it with fruit & ice cream!

* Ingredients:

° 2 c the flour
° 1 small spoon baking soda and 1 small spoon 1/2 teaspoon ground cinnamon
° 1 cup butter, softened
° 2 cups granulated sugar
° 2 eggs
° 1 1/2 cups mashed ripe bananas
° 1 cup crushed pineapple in canned undrained juice
° 1 pack JELL-O Vanilla Instant Pudding
° 1 1/2 cups chopped pecans, toasted, divided
° 1/2 pack. Philadelphia Brick Cream Cheese, softened
° 2 cups icing sugar

* Preparation:

Step 1
Heat the oven to 325 ° F.
2nd step
Combine the flour, baking soda and cinnamon. Mix butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, , whisk very well after every add . Add bananas, pineapple and pudding mix; beat 2 min. Progressively add the flour blending/ mixing nicely after every addition . Stir in 3/4 cup pecans.
Step 3
Pour into a greased and floured 12-inch fluted chimney pan.
Step 4
Bake 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 20 min. Detach from the wall of the mold with a knife. Invert onto a rack; gently unmold. Let the cake cool completely.
Step 5
Combine cream cheese and icing sugar until blended. Put in a paste bag return with a great round tip; employ to frost the cake. Powder with rest pecans.




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