Sweet Potato Cake
|Mashed sweet potatoes||1 Cup (16 tbs), cold (Without Added Milk Or Butter)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||1 Tablespoon|
In a mixing bowl, beat potatoes, shortening, water and egg.
Combine dry ingredients; add to potato mixture and mix well.
Stir in raisins and pecans.
Pour into a greased 8-cup fluted tube pan.
Bake at 350° for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan 10 minutes before removing to a wire rack to cool completely.
Dust with confectioners' sugar.