I made this cake before Thanksgiving as an experiment because we hosted Thanksgiving at our house this year so I didnt want to do the regular pound cake & chocolate cake. This cake was a success and it was so good it was the first thing that I wrote on the Thanksgiving menu! My family and friends all loved it and hope you all do too!!! Our God-Daughter who's 2 saw the cake when I was icing it and said "Ria let me taste that cake!" She tasted it and said, "Ummmmm."
Sweet Potato Cake
1/2 c shortening
1 c sugar
1 c packed brown sugar
2 eggs beaten
1 c cooked, peeled & mashed sweet potatoes ( about 2 med. sized potatoes boiled should do)
1/4 tsp ginger
1/4 tsp cinnamon
3 c All Purpose Flour
4 tsp baking powder
1/4 tsp baking soda
1/2 c milk
1 c chopped nuts (This is optional but I used pecans to add to the batter and also some extras for garnish)
1 tsp vanilla
Cream shortening, sugar eggs and sweet potatoes. Sift flour, baking powder, soda, and spices. Alternate dry ingredents and milk to sweet potato mixture. Divide in 3 9in. round pans and bake at 350 for 30 min. (may need less time so keep an eye on the layers to avoid them from baking too long and drying out.)
Cream Cheese Icing was a perfect match for this cake.
1/2 cup of melted butter
One 8 ounce package of cream cheese, softened
1 teaspoon of vanillaOne 1 pound box of confectioners' sugar
Combine the butter, cream cheese and vanilla, mixing well. Gradually add confectioners' sugar, beating well until smooth. Spread on cooled cake.
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