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Sweet Potato Cake
2-1/2-cups flour
2-teaspoons baking soda
2-teaspoons baking powder
¼-teaspoon salt
2-teaspoons cinnamon
2-teaspoons nutmeg
1-cup brown sugar
1-cup granulated sugar
1-1/2- cups margarine
3 large eggs
1-tablespoon vanilla flavoring
2-1/2-cups mashed sweet potatoes
½-cup crushed pineapple, drained
1-cup raisins
1-cup chopped walnuts
Cream Cheese Icing
16-ounces cream cheese softened
1/3-cup butter, softened
1-Tablespoon vanilla flavoring
3-cups confectioner’s sugar
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Preheat oven to 350 degrees. Grease and flour 2-9”pans or
3-8” pans.
In a large bowl stir together the flour, baking
soda, baking powder, salt, cinnamon, nutmeg and granulated sugar.
Set aside. Cream margarine and brown sugar on low speed, then
increase to medium speed until well combined. Add the dry ingredient
mixture slowly. Add eggs one at a time, beating well after each
egg. Add vanilla flavoring. Be sure to scrape down the sides of
the bowl after the addition of each egg. Add sweet potatoes, pineapple,
raisins and walnuts. Blend on low until thoroughly mixed.
Pour batter into pans and smooth the surface
with a metal spatula. Bake in center of the oven for 60 to 70
minutes. A toothpick inserted in center should come out clean
or when you touch the center of the cake it should spring back.
Allow to cool in pans about 10 minutes. Then invert onto rack
and cool.
For icing: In
medium bowl of electric mixer, beat cream cheese and butter on
medium speed until smooth. Add vanilla and mix well. Gradually
beat in sugar on low speed until smooth.
Icing the cake: Place
first cake layer upside down on cake platter. Using a metal spatula
spread a layer of cream cheese frosting evenly over the layer.
Take the next layer and place it rounded side up. Frost the top
and sides of the cake with the remaining frosting. Cake should
be refrigerated for about an hour to make sure the layers are
set. Sprinkle chopped walnuts on top of cake for extra garnish
or you may want to stir finely chopped walnuts and crushed pineapple
in the frosting before frosting the cake for that extra special
touch.
Yield: 12-16 slices
Prep Time: 45-60 minutes
Cook Time: 1 hour
Difficulty: Medium
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