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Sweet Potato Cake Recipe
|Mashed sweet potatoes||1 Cup (16 tbs), cold (Without Added Milk Or Butter)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2098 Calories from Fat 899
% Daily Value*
Total Fat 103 g158.5%
Saturated Fat 21.2 g106%
Trans Fat 9 g
Cholesterol 211.5 mg
Sodium 3673.7 mg153.1%
Total Carbohydrates 284 g94.6%
Dietary Fiber 16.8 g67.1%
Sugars 172.5 g
Protein 26 g52%
Vitamin A 312.6% Vitamin C 11.8%
Calcium 34.4% Iron 48.7%
*Based on a 2000 Calorie diet
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.