With the holidays quickly approaching, we all tend to stray from our regular eating habits. Desserts are eaten not only after dinner, but various times during the day. This week, I am posting two cakes that are great for dessert as well as a breakfast pastry.
3 cups Sugar
1 cup Vegetable Oil
4 Eggs
2 cups cooked or canned Sweet Potatoes, puréed
3 1/2 cups All-Purpose Flour
1 1/2 teaspoons Salt
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1/2 teaspoon Cloves
2/3 cups Water
1 tablespoon Banana Liqueur
1 1/2 cups Pecans
Preheat oven to 350℉.
Crean together sugar and oil. Add eggs, beating until light and fluffy. Add sweet potatoes; mix well. Sift together dry ingredients; add 1/3 to sugar mixture and mix well. Combine water and banana liqueur in a measuring cup. Add 1/2 of the water/banana liqueur mixture to the batter and mix well. Repeat ending with flour mixture. fold in nuts.
Pour into greased and floured 10-inch tube or Bundt pan. Bake for about an hour or until a toothpick inserted in the center comes out clean.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
