Here is a rare recipe and one of the best cakes you will ever eat. Don’t tell my Mom I’m sharing “her” recipe with the world—she would beat me! :-) I believe great recipes are to be shared. We can’t take them with us when we go.
2 cups flour
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
2 tsp baking soda
2 cups sugar
1 ½ cups vegetable oil
3 15-oz cans of yams/sweet potatoes, drained
1 tsp vanilla
Preheat Oven to 325 degrees.
Combine dry ingredients, minus sugar, and set aside. Combine moist ingredients, plus sugar, and mix well with electric mixer. Add flour mixture and mix well.
Pour into three greased and floured cake pans and bake for 30 to 35 minutes, or until toothpick comes out clean. Cool completely before icing. Then, ice cake, sprinkling chopped pecans on each layer and the outside after icing.
Cream Cheese Icing
¾ box powdered sugar (sifted)
1 cup pecans, chopped
16 oz. cream cheese
1 tsp vanilla
1 stick butter
Cream butter, cream cheese and vanilla with electric mixer. Add sugar a little at a time and mix well. The more you whip it with the mixer, the fluffier it becomes.
Anyone have an easy date bar recipe? I have a load of dates to cook up.
I’ve been using a lot of sweet potatoes lately. The cake sounds wonderful. Here’s my latest sweet potato recipe find:
Curried Sweet Potato Soup with Apricots