Nutty Yummy Sweet Potato Cake

Course : Cakes
Serves: 1
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2 1/2 cups all-purpose flour -- unsifted
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine -- softened
1 cup light brown sugar -- firmly packed
4 large eggs -- separated
2 tablespoons lemon peel -- grated
3/4 cup water
2 cups shredded raw sweet potatoes -- loosely packed
1 cup dark seedless raisins
1/2 cup peanuts -- chopped
1/2 cup confectioners sugar

Preparation / Directions:

1. Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. 2. In a large bowl, combine margarine, brown sugar and egg yolks; cream mixture until very light; mix in lemon peel. 3. Alternately add sifted dry ingredients and water, beginning and ending with dry ingredients. 4. Beat egg whites until stiff; set aside. 5. Stir sweet potatoes, raisins and peanuts into creamed mixture; fold in egg whites. 6. Pour batter into greased, floured 10-inch Bundt pan or 9-inch tube pan; bake in preheated 350 F. oven 1 hour, or until done. 7. Cool in pan about 10 minutes; remove from pan and cool on wire rack. 8. Sprinkle with confectioners' sugar just before servin

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