sweet potato raspberries cake

Name: sweet potato raspberries cake
Prep time: 35 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3 cups - all purpose flour; 2 tbls - cinnamon, ground; 1 tbls - baking powder; 1 tbls - baking soda; 1 1/2 teas - ground ginger; 1 teas - salt; 1/2 teas - clove, ground; 1/2 teas - nutmeg; 2 cups - cooked, mashed seeetpotatoes; 1 1/2 cups - cooking oil; 4 - eggs; 1 1/2 teas - vanilla extract; 11/2 cups - sugar; 1/4 cup - chopped raspberries

12 Pinches

Wallace Hale

sikeston, MO

Updated on Dec 6, 2014

My own creation enjoy

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prep time 35 Min

cook time 1 Hr

method Bake

yield 12 serving(s)

Ingredients

3 cups - all purpose flour
2 tbls - cinnamon, ground
1 tbls - baking powder
1 tbls - baking soda
1 1/2 teas - ground ginger
1 teas - salt
1/2 teas - clove, ground
1/2 teas - nutmeg
2 cups - cooked, mashed seeetpotatoes
1 1/2 cups - cooking oil
4 - eggs
1 1/2 teas - vanilla extract
11/2 cups - sugar
1/4 cup - chopped raspberries

How To Make sweet potato raspberries cake

Step 1

Grease a 10- inch fluted tube pan and set aside. In a large bowl, combine flour , cinnamon, baking powder, baking soda, ginger, salt, coves and nutmeg set aside.

Step 2

In very large bowl. Beat sweet potatoes and oil with electric mixer till combined. Beat in eggs and vanilla until combined well. Beat in suger. Add flour mixture beating till combined well fold in rasberries transfer batter to fluted pan
Step 3

Spoon melted butter over batter. Bake at 350f preheated oven for 60 min or until a toothpick come out clean. Cool slightly enjoy
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