- 1 cube (1/2 cup) butter
- 1 cup sugar
- 2 eggs
- 1 cup mashed sweet potato
- 2 cups flour
- 1/2 cup milk
- 1 tspn vanilla
- 3 tspns baking powder
- 1/2 to 1 tspn each: cinnamon, salt, nutmeg
- 1/4 tspn cloves, ground
- 1/2 chopped walnuts
Cream butter and sugar until fluffy. Beat eggs, add to creamed mixture, and stir well. Stir in sweet potato.
Sift flour, measure, then sift again with baking powder, salt, cinnamon, nutmeg and cloves. Add dry ingredients to creamed mixture alternately with milk. Stir in vanilla and walnuts.
Spoon batter into a greased 5-by-9 3-inch loaf pan. Bake in a moderate (350 degrees) oven for 60 minutes or until top of cake springs back when touched.
(Origin - My grandmother's collection of recipes from neighbors and friends. All recipes are handwritten, typed or newspaper clippings, from the 1930s to 1950s. My grandmother was a farmer's wife in California's Central Valley.)
More Recipes from My Grandmother's CollectionMahogany Cake with Sour Cream (1936)