Sweet Potato Cake

Why I ever bought a can of sweet potatoes is a mystery.  I bake sweet potatoes every now and then, but I have never had a use for canned sweet potatoes.  I saw this can of potatoes and went to the trusty internet in search of something I could bake with it.  I found this recipe on cooks.com for sweet potato muffins.  I changed it to a sweet potato cake by simply baking it in a bundt pan. Here is the link.

Ben is not a sweets person, but he really liked this cake.  He even ate it for breakfast on 2 mornings last week, and he always has cereal.  When I make something that Ben eats without being asked to or having a piece served to him, I am pretty excited about it.  The cake is moist, the raisins and pecans add nice contrasts, and it is delicious.  Enjoy!

Sweet Potato Cake

Ingredients

  • 1 1/4 cups sugar
  • 1 1/4 cups cooked mashed sweet potatoes or yams, fresh or canned
  • 1 stick butter, room temperature
  • 2 eggs, room temperature
  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 1 cup milk
  • 1/2 cup chopped raisins
  • 1/4 cup chopped walnuts or pecans

Directions

  1. Grease and sugar a bundt pan.
  2. Preheat oven to 400 degrees.
  3. Beat sugar, sweet potatoes and butter until smooth.
  4. Add eggs and blend well.
  5. Sift together flour, baking powder, spices and salt.
  6. Add alternately with milk to sweet potato mixture, stirring just to blend. Do not overmix.
  7. Fold in raisins and nuts.
  8. Pour into prepared pan and bake for 45 minutes, or until firm to the touch, and cake tester comes out clean.