Does any one have a recipe for sweet potato cake.?

Question

Not sweet potato pie, sweet potato cake. I get it all the time from this store called morgan family fish fry but the recipe is a " secret recipe" Has anyone ever heard of it and if you have do you have a recipe

Answer 1

Here are three recipes I hope you like:

Sweet Potato Cake

INGREDIENTS:
1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1/4 cup hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups finely grated raw sweet potatoes
1 cup chopped pecans
1 teaspoon vanilla
.
Icing
1 (13-oz) can evaporated milk
1 cup sugar
1 stick butter (4 ounces)
3 egg yolks
1 teaspoon vanilla
1 1/3 cups flaked coconut (1 small can)

PREPARATION:
Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well.

Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350° for 25 to 30 minutes. Cool layers for 5 minutes in the pans, then turn out onto cake racks to cool completely.
Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool; frost bottom layer, top with remaining layer and frost top and sides.

Sweet Potato Pound Cake

Makes a delicious dessert!
Serves 16
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes

1 cup CRISCO® All Vegetable Shortening
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
5 large eggs
1/4 cup sweet potatoes, cooked and mashed
1/4 cup milk
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking powder
1 cup brown sugar
1/2 cup light butter-flavored margarine, melted
1/2 cup chopped pecans

Preheat oven to 350 F. Beat together shortening and butter for about 2 minutes or until well-blended. Gradually add granulated sugar and 1 1/2 cups brown sugar, beating 5 to 7 minutes or until creamy. Add eggs, one at a time, beating just until yellow disappears.
In small bowl, combine sweet potato, milk and vanilla. Set aside.
In large bowl, combine flour, cinnamon, nutmeg, cloves, salt and baking powder; add to shortening to mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
In separate bowl, stir together ingredients for streusel topping.
Pour 1/2 of batter into greased and floured 10-inch tube pan. Spread 1/2 of streusel topping over batter, then top with remaining 1/2 of batter and remaining streusel topping. Bake at 350 F for 1 hour and 20 minutes or until a knife inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove cake from pan, and let cool completely on wire rack.

Sweet Potato Fruit Cake

A moist cake
Yield: 1 tube cake

Oven: 250° 2 1/2 hours
2 cups granulated sugar
1 1/2 cups cooking oil
4 eggs, separated
4 tablespoons hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups grated raw sweet potatoes
4 cups chopped pecans
1 cup dark raisins
1 cup light raisins
4 ounces red cherries
4 ounces green cherries
8 ounces candied mixed fruit

Blend sugar and oil. Add yolks, beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Cook at 250° for 2 1/2 hours; cake is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. Requires a very large bowl for mixing.

Have fun and enjoy.

Answer 2

1

Answer 3

Sweet-Potato Bourbon Bundt Cake

Serves 16


1 1/2 cups firmly packed dark-brown sugar

1/3 cup unsalted butter, softened, plus more for pan

2 large eggs

1 cup cooked sweet potato

1 teaspoon pure vanilla extract

2 3/4 cups all-purpose flour

3/4 cup milk

1/3 cup bourbon or apple juice

1 tablespoon baking powder

1 teaspoon pumpkin pie spice

3/4 teaspoon salt

Nonstick cooking spray with flour

3 tablespoons chopped pecans

Bourbon Syrup

1. Preheat oven to 325°.

2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.

3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.



Note: Recipe from Bundt Classics by Dorothy Dalquist

Answer 4

1 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1/4 cup hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups finely grated raw sweet potatoes
1 cup chopped pecans
1 teaspoon vanilla
.
Icing
1 (13-oz) can evaporated milk
1 cup sugar
1 stick butter (4 ounces)
3 egg yolks
1 teaspoon vanilla
1 1/3 cups flaked coconut (1 small can)
PREPARATION:
Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350° for 25 to 30 minutes. Cool layers for 5 minutes in the pans, then turn out onto cake racks to cool completely.
Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool; frost bottom layer, top with remaining layer and frost top and sides.

Answer 5

I have used sweet potatoes and punkin interchangeably in punkin bread forever. Is it an actual cake or is it more like punkin bread. If it is like punkin bread, then just use the recipe from the punkin can, but substitute mashed sweet potatoes instead.

Or, I have also substituted grated sweet potatoes for carrots in carrot cake. (but I never told anyone about it!!) I guess the secret is out.

Answer 6

Paleo diet its a diet based around eating real food unprocessed

Answer 7

check out this site:

http://allrecipes.com/Recipe/Sweet-Potato-Cake/Detail.aspx

Answer 8

http://southernfood.about.com/od/sweetpotatodess/r/bl10731l.htm
Pic:http://www.cooksrecipes.com/recipe_pics_3/sweet_potato_pound_cake.jpg