Bessie L. Munson’s Sweet Potato Cake

Ingredients

• 1.5 cup sifted flour
• 2 tsp baking powder
• 0.5 cup shortening
• 2 eggs (well beaten)
• 2 cup hot mashed sweet potatoes
• 0.25 cup sugar
• 0.25 tsp salt
• 1 tsp nutmeg or cinnamon (Use either nutmeg or cinnamon.)
• 0.5 cup milk
• 0.5 lemon lemon juice (Juice of ½ lemon.)

Steps

1. 1

   Sift the flour and baking powder together.

2. 2

   While the sweet potatoes are still hot, add the shortening and well-beaten eggs. Beat thoroughly.

3. 3

   Add the sugar, salt, and nutmeg or cinnamon to the sweet potato mixture. Beat thoroughly.

4. 4

   Add the flour mixture and milk alternately in small amounts, beating well after each addition.

5. 5

   Add the lemon juice.

6. 6

   Pour the batter into a greased loaf pan.

7. 7

   Bake in a slow oven at 325°F (163°C) for 1 hour.

Notes

The recipe text does not specify a loaf-pan size or how to prepare the mashed sweet potatoes beyond having them hot and mashed.

Nutrition per serving

• dessert
• cake
• vegetarian
• baked
• heritage recipe
• Thanksgiving
• Southern