Purple Sweet Potato Pumpkin Ding Pound Cake

Name: Purple Sweet Potato Pumpkin Ding Pound Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low powder; 90g butter; 50g Powdered sugar; 2 pcs egg; Some Diced pumpkin; Some Purple Potato Ding

by coffee

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

For a long time, I have loved and hated the pound cake. I like its mellow buttery fragrance, but I am afraid of the high calories that come with it. Based on some predecessors' prescriptions, I added some purple sweet potato diced to balance the greasiness of the pound cake. I feel that the cake body looks a little more colorful. It’s rare to do it once and you have to do it beautifully to be worthy of my big lump of butter! Haha~~~~"

Ingredients

Purple Sweet Potato Pumpkin Ding Pound Cake

1. Take appropriate amount of pumpkin and purple sweet potato, peel and dice, cook the pumpkin in a microwave oven and maintain a certain hardness, and steam the purple sweet potato in the pot.

Purple Sweet Potato Pumpkin Ding Pound Cake recipe

2. 90 grams of butter is softened at room temperature, and 50 grams of powdered sugar is added to beat until fluffy and white.

3. Add one egg and beat well, then add the next one and stir well. Add pumpkin puree and stir well.

4. Add the sifted low powder and mix well, then add diced pumpkin and diced purple potatoes and mix well.

5. Coat the mold with a layer of oil, sprinkle some flour, and pour the batter. Middle level, 175 degrees, 40-45 minutes.

6. During the baking process, when the surface of the cake is solidified and crusted, take it out, make a cut in the middle, and cover with a piece of tin foil that is also the middle opening, exposing the opening of the cake, and continue baking in the oven until cooked. Of course, if you want to save trouble, you don't need to add tin foil.