Souper Spice Sweet Potato Cake |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe came from a community cookbook put together by some students to raise money for a field trip in the 70's. I found some really great tried-and-true, home tested recipes. There was drips and food and stuff all over those pages, as my grandmother used it for a lot of her dishes. Ingredients:
2 cups self-rising flour |
1 tablespoon pumpkin pie spice |
1 (10 ounce) can condensed tomato soup, undiluted |
1/4 cup maple syrup |
1 cup mashed sweet potatoes |
1 1/3 cups brown sugar |
1/2 cup shortening (i prefer crisco) |
2 eggs |
1/2 cup pecans, chopped |
Directions:
1. Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
2. In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
3. Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
4. Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
5. Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
6. NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.
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