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Thanksgiving: Sweet Potato Spice Cake

Source of Recipe


Easy Home Cooking magazine



List of Ingredients



• 1½ pounds sweet potato (1 very large or 2 medium), cut in half lengthwise and crosswise
  
• 1½ cups all-purpose flour
  
• 1¼ cups granulated sugar
  
• 2 tsp baking powder
  
• 1 tsp ground cinnamon
  
• ½ tsp baking soda
  
• ½ tsp ground allspice
  
• ¾ cup canola oil
  
• 2 eggs
  
• ½ cup chopped pecans or walnuts (plus additional for garnish)
  
• ½ cup raisins
  
• Cream Cheese Frosting (recipe follows)
  






Instructions



1. Place sweet potato in large saucepan with 1 inch water. Cover; cook over medium heat 30 minutes, or until fork-tender, adding additional water during cooking if necessary. Drain potato; peel and mash when cool enough to handle. (You should have 2 cups.)
   
   
2. Preheat oven to 325° F. Spray a 13- x 9-inch pan with nonstick cooking spray.
   
   
3. Combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt and allspice in medium bowl. Beat mashed sweet potato, oil and eggs in large bowl with electric mixer at low speed until blended. Add flour mixture; beat at medium speed 30 seconds or until well blended. Stir in ½ cups nuts and raisins. Spoon batter into prepared pans.
   
   
4. Bake 35 minutes, or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
   
   
5. Prepare Cream Cheese Frosting.
   Frost cake; sprinkle with additional nuts. Store cake, covered, in refrigerator.
   
   Makes 24 servings.
   
   ............
   
   CREAM CHEESE FROSTING
   
   • 1 package (8 ounces) cream cheese, softened
   • ¼ cup (½ stick) butter, softened
   • ¼ tsp salt
   • 1½ cups sifted powdered sugar
   • ¼ tsp vanilla
   
   Beat cream cheese and butter in medium bowl with electric mixer at medium-high speed until light. Add salt and powdered sugar, ¼ cup at a time; beat until well blended. Stir in vanilla.