Sweet Potato Cake

Sweet Potato Cake

Metric Ingredient Imperial 1 large sweet potato, peeled & quartered 1 500 ml all-purpose flour 2 cup 125 ml pecans or walnuts, chopped 2 cup 7 ml baking soda 1 1/2 tsp 5 ml baking powder 1 tsp 5 ml salt 1 tsp 7 ml ground cinnamon 1 1/2 tsp 5 ml ground nutmeg 1 tsp 2 ml ground cloves 1/2 tsp 1 ml ground ginger 1/4 tsp 375 ml vegetable oil 1 1/2 cup 500 ml granulated sugar 2 cup 10 ml pure vanilla extract 2 tsp 4 large eggs 4 15 ml confectioners sugar 1 tbsp

Boil potatoes over medium high heat, reduce heat to low and cover pan.  Simmer for 20 minutes or until tender.  Drain potatoes and let cool and mash (you should have 2 cups (500 ml).  Set aside. In a medium bowl; combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger.  In a large bowl; add oil and granulated sugar.  Beat with electric mixer for 1 to 2 minutes on medium low speed.  Add vanilla, then eggs one at a time, beating well after each addition, until mixture is thickened and smooth.  Add mashed potatoes and dry ingredients and beat on low speed until just combined and smooth.  Fold in nuts.  Transfer mixture to lightly greased, lightly floured bundt pan.  Bake in preheated 325 F (160 C) oven for 1 hour and 15 minutes or until top springs back when lightly pressed with finger.  Remove pan from oven and let cool in pan for about 20 minutes. Remove cake onto serving plate.  Sprinkle with confectioners sugar. Servings: 8

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.