Sweet Potato Cake Recipe
A Sweet Potato Cake is a delicious dessert treat ! Baked with crunchy pecans and raisins in a Bundt pan, this spiced vegetable bake is something you'll want to have over and over again ! If you love this Sweet Potato Cake do come here to share my passion and if you don't, come here still to let me know why you don't share my passion !
Ingredients
| Sweet potatoes | 1 Cup (16 tbs), mashed | |
| Shortening | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Raisins | 2/3 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Confectioners' sugar | ||
Directions
In a mixing bowl, beat potatoes, shortening, water and egg.
Combine dry ingredients; add to potato mixture and mix well.
Stir in raisins and pecans.
Pour into a greased 8-cup fluted tube pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners' sugar.
Combine dry ingredients; add to potato mixture and mix well.
Stir in raisins and pecans.
Pour into a greased 8-cup fluted tube pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners' sugar.
Chef
