Monday, September 21, 2015

Sweet Potato Cake!

 
 
This is undoubtedly one of the best cakes you will ever make or eat!  Ok, I realize this might be subjective and just my opinion, but as you have probably noticed we make and therefore have to eat a lot of cake.  Therefore, I do consider myself a bit of an expert on what is a good cake...lol.  The recipe for this cake is a very old family recipe that has been handed down through the decades.  It was always one of my mother's favorite cakes through the years and was usually brought to family reunions and special dinners and such.
 
This is such a moist and delicious tasting cake and it just gets better as it sits and soaks in that yummy icing.  You do not have to be a sweet potato eater to like this cake either.  My husband hates sweet potatoes and he loves this cake.
 
So have I enticed you enough to try this?  I hope so!  This is the perfect cake for Thanksgiving or Christmas, but why wait until then?  Make one now and give it a test run!   This is what you will need and my only advice is to follow the directions exactly for the best results:
 
1 1/2 cups oil
2 cups granulated sugar
4 large eggs, separated (reserve the whites)
4 Tbs. boiling water
2  1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1  1/2 cups grated raw sweet potatoes that have been peeled
 
Frosting
1 cup evaporated milk
1/2 cup butter ( 1 stick)
1 cup sugar
3 egg yolks
1 tsp. vanilla
1  1/2 cups flaked coconut
1 cup pecans or walnuts
 
Preheat oven to 350 degrees.
 
In a mixing bowl mix the oil and sugar with an electric mixer unit smooth.  Add the egg yolks one at a time, beating after each addition. 
 
Sift the flour, baking powder, salt, cinnamon and nutmeg together.   Add the boiling water and mix. Add the flour mixture to the oil and egg mixture and mix. Add in the vanilla.  Fold in the grated sweet potatoes.
 
In a separate bowl, beat the egg whites until they are stiff and form peaks.  Gently fold the egg whites into the batter until blended.
 
Prepare three 9" cake pans by lining the bottoms with parchment paper or wax paper and spraying them well with nonstick baking spray.  The type that contains flour works best for this.  Take my advice and do not skip this step!  This cake is very moist and can stick or the layers can break if you do not line your pans.  Divide the batter evenly among the pans and bake for 25 to 30 minutes.  A pick inserted in the center should come out clean. 
 
Remove from oven and allow to cool before turning onto a cake plate.
 
Prepare frosting when the cakes have cooled by combining the evaporated milk, sugar, butter, egg yolks and vanilla in a saucepan over medium heat.  Cook for about 12 minutes, stirring constantly or until the mixture has thickened. 
 
Remove from heat and add coconut.  Beat until cool and thick and spreading consistency. 
 
Stack cake layers on a cake plate and frost between layers, top and sides.   Garnish the top with the nuts.   This frosting sort of runs down the sides of the cake and you can spread it around the sides.  The consistency will be similar to the frosting you use on a German Chocolate cake.
 
 It's a beautiful thing! Sorry, but I just love this cake! 
 
 

1 comment:

  1. I love sweet potato cake! I'm 63 and have been making this cake for many years. It started when I had a bumper crop of sweet potatoes one year and needed to find a way to use them all. I made small cakes and even sweet potato bread and froze them for the men's lunchboxes. Thanks for bringing back that memory. PS still make the bread but not the cake so much anymore.

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