- 3 cups all-purpose flour
- 2 cups sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- ½ tsp. salt
- 1 cup chopped pecans
- 1-1/4 cup cooking oil
- 2 tsp. vanilla
- 1 1-lb. crushed pineapple & juice. (I like the sweetened vs. packed-in-juice pineapple for this cake)
- ½ cup golden raisins
- 3 large/med. eggs (or 4 small eggs)
- 2 cups grated raw sweet potato
Prepare oblong, Bundt, or tube cake pan & turn on oven to 350-degrees.
Sift dry ingredients into mixing bowl. Add oil, vanilla, and the can of pineapple. Mix well by hand. Add eggs, mixing well after each addition. Add grated sweet potato, pecans, and golden raisins. Pour and spread into pan.
Baking times vary. For Bundt or tube pans, it can be as long as 1-1/4 hours, depending on altitude. The oblong pan takes considerably less time.
My experience #1: 30 minutes at high altitude in an oblong pan.
My experience #2: 50 minutes at low altitude in an oblong pan.
This is a moist cake. Don’t over bake. When a toothpick comes out mostly dry, the cake is done.
Frost when cool. Most recipes call for a cream-cheese frosting, but I prefer buttercream or vanilla frosting made in a double batch so the cake has plenty on top.
Let me know how this turns out. I’m always open to learn! Happy baking! This is a popular cake for Thanksgiving or Christmas.