Sweet Potato Pecan Cake
From notyourmomma 16 years agoIngredients
- 1 1/2 cups of unsalted butter shopping list
- 2 cups of granulated sugar shopping list
- 4 eggs separated shopping list
- 2 1/2 cups of cake flour shopping list
- 1 Tablespoon of baking powder shopping list
- 1/2 teaspoon of salt shopping list
- 1 teaspoon of cinnamon shopping list
- 1/2 teaspoon of nutmeg shopping list
- 1/2 teaspoon of ginger shopping list
- 1 1/2 cups of grated raw sweet potatoes shopping list
- 1 cup of chopped pecans shopping list
- 1 teaspoon of vanilla shopping list
- 3 eight inch cake pans greased shopping list
- Frosting; shopping list
- 1 can of evaporated milk shopping list
- 1/4 cup of butter shopping list
- 3 egg yoks shopping list
- 1 teaspoon of vanilla shopping list
- 1 cup of sugar shopping list
- 1 1/2 cups of unsweetened flaked coconut if at all possible shopping list
How to make it
- Preheat oven to 350 degrees.
- Prepare cake pans, generously greased and floured lightly.
- Grate sweet potatoes.
- Cream butter and sugar until fluffly and light.
- Add one egg yolk at a time, beat well after each addition.
- Sift together the dry ingredients with the spices and salt and baking powder.
- Add the dry ingredients to the creamed butter mixtures along with 4 Tablespoons of HOT water.
- Stir in pecans, potatoes and vanilla.
- Beat until stiff egg whites.
- Fold into cake mixtures.
- Bake in prepared pans at 350 degrees for 30 minutes.
- Cool on baking racks.
- NOTE: Cake freezes well when unfrosted
- Frosting:
- In saucepan combine evaporated milk, butter, 3 egg yolks, vanilla and sugar and cook over medium heat about twelve minutes., stirring constantly, until mixture thickens.
- (Use extra egg whites for egg white omelets or as a facial mask)
- Remove frosting from heat and add the coconut and beat until cool and of good spreading consistency.
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