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SWEET POTATO CAKE 1 1/2 c. shredded raw sweet potatoes 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |