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Vegetables - Sweet Potato Cake Post by :Warrior13 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1870

Click below to download : Vegetables - Sweet Potato Cake (Format : PDF)

Vegetables - Sweet Potato Cake

1 cup fruity olive oil, such as Nuñez de Prado ®
2 cups sugar
4 eggs, separated
1/2 cup hot water
21/4 cups soft southern flour or cake flour, divided
1 large sweet potato, peeled and grated (2 1/2 to 3 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1teaspoon ground ginger
1 teaspoon ground freshly grated nutmeg
1 teaspoon vanilla extract

Preheat the oven to 350°.

In the large bowl of an electric mixer, beat the oil with the sugar until it is well mixed. Use the paddle attachment if your mixer has one. Add the egg yolks one at a time, beating well after each. Slowly pour in the hot water and continue to beat until the mixture is light.

Sift 1/4 cup of the flour over the sweet potato in a large bowl and toss so that it is lightly coated. This will keep the potato from sinking to the bottom of the cake.

Sift the remaining flour with the baking powder, soda, salt, ginger, and nutmeg. Add the dry to the wet ingredients and mix well, then mix in the vanilla and the sweet potatoes.

Beat the egg whites until they hold stiff peaks, then fold them gently but thoroughly into the batter.

Pour the batter into an ungreased 10-inch tube pan and bake for 1 hour, or until the cake is lightly browned and a straw poked into the cake comes out clean.

Remove from the oven, invert the pan, and allow to cool completely.

Serves 12
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Vegetables - Sweet Potato -  Sweet Potato Cake Recipes By Rusty Vegetables - Sweet Potato - Sweet Potato Cake Recipes By Rusty

Vegetables - Sweet Potato -  Sweet Potato Cake Recipes By Rusty
2 c. 4 eggs 1 1/2 c. finely shredded uncooked sweet potato (1 medium) 1/4 c. hot water 1 tsp. vanilla 2 1/2 c. self-rising flour 1 t. cinnamon 1 c. sliced almonds Frosting 1/2 c. butter or margarine 1 c. packed brown sugar 1 c. evaporated milk 3 egg yolks - beaten 1 1/2 c. flaked coconut 1 c. sliced almonds 1 t. vanilla In a mixing bowl, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. Combine flour and cinnamon; add to potato mixture. Stir

Vegetables - Sweet Potato -  Sweet Potato Butter Vegetables - Sweet Potato - Sweet Potato Butter

Vegetables - Sweet Potato -  Sweet Potato Butter
2 cups sweet potatoes, about 3 large- cooked and mashed 3/4 cup sugar 1 1/2 cups unsweetened apple cider 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Combine first 3 ingredients in a small saucepan; bring to a boil, and cook, stirring constantly, until sugar dissolves. Reduce heat; add cinnamon and cloves. Simmer, uncovered, 1 1/2 hours, stirring frequently. Refrigerate at least 24 hours before serving. Serve with toast or English muffins. If desired, while hot spoon into hot sterilized jars, leaving 1/2-inch headspace, wipe jar rims. Cover at once with metal lids, and screw on bands. Refrigerate