T. C. is sharing her family heirloom with everyone visiting the Collard Patch. She told me, “We eat Sweet Potato Cake at Christmas instead of fruitcake. It’s just not Christmas without Mom’s Sweet Potato Cake. Just ask my husband Jeff!”
Sweet Potato Cake
4 eggs (beaten separately—the yolks in one bowl and the whites in another)
2 cups sugar
2 cups flour (self rising)
⅔ cup butter or margarine
1 cup mashed sweet potatoes, fresh baked
1 cup pecans
½ pound raisins (half a box)
2 tablespoons Hershey's® cocoa
1 teaspoon cinnamon
Mix all but egg whites.
Beat egg whites and add last.
Bake at 350° 1 hour in a grease and floured bundt pan.
Notes:
If using all-purpose flour add 1 teaspoon baking soda and 1 teaspoon baking powder.
If you substitute canned sweet potatoes, drain them well.
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