Sweet Potato Cake
Total TimePrep: 10 min. Bake: 45 min. + cooling
It's been years since I had Sweet Potato Bound Cake! This is a great recipe and I thank you! :)
I made this cake today, it turned out realy good... I loved it.
My family is not overly thrilled with just eating sweet potatoes so I try and get creative with sneaking them in. This is the perfect recipe for just that. This cake that I used as a bread with dinner and side dish with breakfast the next morning was a huge hit. I didn't end up using the powerdered sugar and didn't feel like it needed it. The cake is very moist and has great flavor. I will be making this again soon.
I made this yesterday with some leftover sweet potatoes from Thanksgiving dinner. They were just sliced and baked with brown sugar and butter. I mashed them up and it worked out great. I love the texture of this cake -- nice and dense. I added a few more raisins than the recipe called for because I wanted to use up the box, so it probably had a little more fruit in it than the original recipe. I also substituted walnuts for pecans (because I have a ton of them in my freezer from last fall), and I used 2/3 of a cup of light brown sugar and 2/3 of white sugar. Finally, I substituted 1 1/2 tsp. of a spice blend from Penzey's spices, called cake spice, for the cinnamon and ginger. It is especially good in coffee cakes.
This TOTALLY AWESOME! Have it every fall.
The best cake ever!!!!!!!