SOUPER SPICE SWEET POTATO CAKE
This recipe came from a community cookbook put together by some students to raise money for a field trip in the 70's. I found some really great tried-and-true, home tested recipes. There was drips and food and stuff all over those pages, as my grandmother used it for a lot of her dishes.
Provided by Redneck Epicurean
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
- In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
- Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
- Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
- Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
- NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.
Nutrition Facts : Calories 339, Fat 13, SaturatedFat 2.8, Cholesterol 31, Sodium 447.6, Carbohydrate 52.9, Fiber 2, Sugar 31.4, Protein 4.3
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