Friday, July 27, 2018

Alabama Peanut-Brittle Yam Cake (1968)

  • 1 cup grated yam or sweet potato
  • 1-1/2 cups peanut oil
  • 2 cups sugar
  • 4 eggs
  • 2-1/2 cups self-rising flour
  • 1 tspn cinnamon
  • 1 tspn nutmeg
  • 1/2 tspn allspice
  • 1-12/ tspn vanilla extract
  • Peanut brittle topping (see below)
Preheat the oven at 350 degrees. Place all ingredients (except topping) in the large bowl of an electric mixer, and combine. Beat for 3 minutes at medium speed. 

Divide into 3 greased and floured 9-inch round cake pans. Bake 25 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack.

Peanut Brittle Topping
Combine 2 cups crushed peanut brittle, 2 teaspoons vanilla extract, and either 9 ounces of whipped cream or a 9-ounce container of frozen whipped nondairy topping. Sprinkle with additional crushed peanut brittle, if desired. 

More "Lost" Peanut Recipes
Peanut Cake (1911)
Peanut Butter Wafers (1934)

(Origin - "Foods from Harvest Festivals and Folk Fairs" by Anita Borghese, 1977. This recipe was from the Alabama Peanut Festival, first held in 1938.)

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