- 1/2 cup chopped walnuts
- 3 cups sifted cake flour
- 2 cups SPLENDA® No Calorie Sweetener, Granulated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 1 cup cooked, mashed sweet potatoes
- 1 cup nonfat buttermilk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 6 large eggs
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sprinkle walnuts in pan; set aside.
- Combine flour, SPLENDA(R) Granulated Sweetener, baking powder, salt, and soda in a large bowl; set aside.
- Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Add sweet potatoes, buttermilk and extracts, beating until blended. Add flour mixture in thirds, beating until batter is smooth after each addition.
- 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 our clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on a wire rack.