• Tommy Centola

Sweet Potato Spice Cake

Updated: Jan 4

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!!!

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