Sweet Potato Cake
2 cups all-purpose flour or *2 1/4 cups Softasilk cake flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup vegetable oil
1 can (18 ounces) vacuum pack sweet potatoes, drained or 2 cups cooked, mashed sweet potatoes
1 cup nuts ( optional )
Heat oven to 350 degrees. Grease and flour 12-cup bundt cake pan, or tube pan, 10x4 inches. Beat all ingredients except Creamy Glaze (below) in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 60-70 minutes. Cool 10 minutes, remove from pan. Cool completely. Drizzle Creamy Glaze over top of cake. Enjoy!
Creamy Glaze
1/3 cup margarine or butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2-4 tablespoons hot water
Heat margarine in saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is smooth and of desired consistancy.
*If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit baking powder. Increase pumpkin pie spice to 1 1/2 teaspoons.
Note: Unbleached flour can be used in this recipe.
High Altitude Directions (3500-6500 feet): For all-purpose, cake or unbleached flour, heat oven to 375 degrees. Decrease sugar to 1 1/2 cups and baking powder to 1/2 teaspoon. Do not use self-rising flour.
