BILLIE'S SOUTHERN SWEET POTATO CAKE
I found this recipe in an old Taste of Home magazine.... and Oh, boy is it YUMMY!
Provided by TAMMY WADE
Categories Cakes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350* Grease a 9x13 inch pan.
- 2. In a large mixing bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, salt, and spices; gradually beat into egg mixture. Stir in sweet potatoes and walnuts
- 3. Transfer to a prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.
- 4. In a small bowl, beat cream cheese, butter and vanilla until well blended, add in the confectioner's sugar beating well until smooth, Spread over cooled cake... and refrigerate. Enjoy!
SOUTHERN SWEET POTATO CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine shortening, vegetable oil, and flour in a bowl; mix very well. Brush two 9x9-inch cake pans with the mixture. Reserve remaining mixture for future baking.
- Beat sugar, eggs, oil, and vanilla extract together in a large bowl.
- Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a separate bowl. Add to the sugar mixture gradually, mixing constantly to prevent lumps. Stir in sweet potatoes. Fold in chopped pecans. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Make the frosting while cakes are cooling. Combine confectioners' sugar, cream cheese, butter, vanilla extract, orange zest, and allspice in a medium bowl. Beat until smooth and creamy.
- Place 1 cooled cake layer on a serving plate. Cover with frosting. Add second cake layer. Frost the top and sides. Sprinkle pecans on top.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 83.8 g, Cholesterol 81.8 mg, Fat 42.4 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 11.5 g, Sodium 419.6 mg, Sugar 59.2 g
SWEET POTATO POUND CAKE
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you're from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I've treated with it at various social events. - Diane Mannix, Helmville, Montana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff). , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
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