Rose Mary Mogan


This is my version of a recipe found in Big Mama's Back in the Kitchen by Charlene Johnson, I used self rising flour instead of all purpose, increased the eggs, added the addition of buttermilk, used butter INSTEAD OF OIL, ADDED EXTRA SPICES & EXTRACT, & EVEN ADDED NUTS BECAUSE PECANS ARE SYNOMOUS WITH SOUTHERN COOKING. I also added an Orange Glaze to the cake with additional pecan Halves as garnish, & baked pecan halves on top of the cake as it baked. DELICIOUS & IMPRESSIVE

I was so impressed with how this cake turned out with all the changes I made. It is posted especially for Iris Lynn.

★★★★★ 1 vote
45 Min
1 Hr 30 Min


3 c
white lily self rising flour
2 c
1 c
brown sugar, firmly packed
2 c
cooked sweet potatoes (whipped until smooth)
3 stick
butter, softened to room temperature
1/3 c
orange juice
zest of 1 large orange
1 Tbsp
vanilla bean paste or extract
2 tsp
orange extract
6 large
eggs room temperature
1 tsp
baking soda
1 c
1/2 tsp
1 tsp
kosher salt
2 tsp
each ground cinnamon & nutmeg
1 1/2 tsp
ground ginger
1 c
chopped pecans
pecan halves, for garnish optional


1/4 c
butter, softened half stick
1/3 c
orange juice, added a little at a time
2 c
powdered sugar, sifted


1Preheat oven to 325 degrees F. DO NOT OPEN OVEN DOOR DURING FIRST HOUR OF BAKING. These are the spices, butter, eggs and sugars & orange needed to make the cake.
2Additional extract ingredients & nuts used for the cake. I also used Buttermilk baking soda and self rising white lily flour.
3I baked the sweet potatoes in the oven then whipped them till smooth and stored them in the fridge in a zip lock bag. I used Tropicana Orange juice.
4Add flour to a sifter, and add in the salt, spices & baking soda and sift to blend together.
5Cream butter till soft and creamy, then gradually add in both sugars, beating well after each addition is added. Beat until creamy and smooth and no granules are visible, about 10 minutes.
6Add in the eggs one at a time. Then slowly add in the flour mixture alternately with the buttermilk.
7In a medium size bowl add the beaten sweet potatoes along with the zest from one orange, and the orange juice, then beat till thoroughly blended together, then add to cake batter. Then add in the chopped nuts, and beat till blended.
8Spray a 16 cup Bundt pan liberally with Bakers Joy, and then pour cake batter into pan, Garnish top with pecan halves if desired, and bake in preheated 325 degree F. oven for 90 minutes or until long wooden skewer inserted into center of cake comes out clean. PLEASE NOTE IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, USE 2 SMALLER PANS. The pan in the picture is a 12 cup, but I added the remaining batter to a 3 cup Bundt pan. Did not realize the amount of batter I had until AFTER I had added it to the pan. REMEMBER TO LEAVE ROOM IN PAN FOR CAKE TO RISE AT LEAST 2 INCHES.
9For the glaze add the softened butter to a medium size bowl, along with the orange extract, and about 2 tablespoons of the orange juice, then beat till glaze is blended together. Add additional orange juice as needed till desired spreading consistency is reached. Drizzle onto cooled cake as desired, and top with additional pecan halves if desired. Serve and enjoy.
10HERE IS THE SMALLER CAKE, I GAVE IT TO MY NEIGHBOR, ALONG WITH a pecan pie, Homemade dinner Rolls, & a Sweet Potato Pie.
11Here is a platter of the sliced cake that I gave to another neighbor. They really loved it.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: Southern