Sweet Potato Cake


  • 1 1/2 cups cooking oil
  • 2 cups sugar
  • 4 eggs, separated
  • 2 1/2 cups sifted cake flour
  • 3 tsp. baking powder
  • Ad
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 1/3 cup water
  • 1 1/2 cups grated raw sweet potato
  • 1 cup chopped nuts
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract


Combine cooking oil and sugar. Beat until smooth. Add egg yolks 1 at a time. Sift dry ingredients and add alternately with water to first mixture. Stir in potatoes, nuts and extracts. Fold in stiffly beaten egg whites into mixture. Pour batter into 3 well greased and floured 8 inch cake pans. Bake at 350 degrees F for 25-30 minutes. Cool and frost.

By Robin from Washington, IA


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  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cup finely shredded uncooked sweet potatoes
  • 1/4 cup hot water
  • Ad
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 3 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup sliced almonds or walnuts
  • Frosting
    • 1/2 cup butter or margarine
    • 1 cup brown sugar
    • 1 cup evaporated milk
    • 3 egg yolks, beaten
    • 1 1/2 cups coconut
    • 1/2 cup sliced almonds
    • 1 tsp. vanilla
    • dash salt


Beat oil, sugar and eggs. Beat well. Add sweet potatoes and vanilla. Next add flour, cinnamon, baking powder, and salt. Add water gradually. Add nuts. Pour into greased 9x13 inch pan. Bake at 350 degrees F for 40-45 minutes.

For Frosting: Melt butter; whisk in sugar, milk and egg yolks until smooth. Bring to a boil and boil gently for 2 minutes. Remove from heat. Stir in coconut, almonds, and vanilla. Spread over warm cake. A very moist cake.

By Robin from Washington, IA

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