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1 1/2 c. shredded raw sweet
2 c. unsifted flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 c. chopped pecans
1/3 c. confectioners sugar
1 tsp. ground nutmeg
1/2 tsp. ground cloves
4 eggs, separated
2 c. sugar
1 c. peanut oil
1/3 c. hot water

Combine flour, baking powder, baking soda, salt, cinna-
mon, nutmeg and cloves. Stir to blend well; set aside. Beat
egg whites in small mixer bowl until soft peaks form; set
aside. In large mixer bowl combine sugar and oil. Beat until
well blended. Add egg yolks one at a time, beating well after
each addition. Mix in sweet potatoes and pecans. Alternately
blend in dry ingredients and hot water. Fold in egg whites.
Turn batter into a greased and floured 12-cup Bundt pan. Bake
at 350 degrees about 55 minutes or until done. Cool in pan on wire
rack 10 minutes. Turn out onto rack to finish cooling. Sprinkle
with confectioners sugar. Makes 1 large Bundt cake.

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