This is an old recipe I found at a yard sale. It was hand written on a piece of paper that was brown and tattered with age and was bearly legible. The lady who wrote this recipe was 95 years old. I was so excited about finding it that I had to come home and immediately try it. This cake is simply delicious. I hope that everyone reading this tries this cake and leave me comments on what you think.
1Cream shortening: gradually add white and brown sugar,add egg and yolks and beat lightly.
2Add to the creamed mixture, 1/2 of the sifted flour, baking powder, salt, baking soda and cinnamon and 1/2 of the buttermilk. Then repeat with remaining milk and dry ingredients. Mix well
3Add sweet potatoes and nuts to above mixture, and mix well. Bake in two 9 inch cake pans or 9x13 cake pan. Bake at 350 for 30-35 minutes.
4Frosting: 2 egg whites,1cup brown sugar, dash salt, 1/4 cup water,3/4 cup chopped nuts,1 teaspoon vanilla. Put in top double boiler everything except nuts and vanilla. Cook over boiling water, beating constantly until peaks form. Remove from heat and beat to spreading consistency. When almost ready to spread add nuts and vanilla. Spread on cake.
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