Pecan Sweet Potato Cake Recipe
Maida Heatter; I am exhausted just posting this recipe. Mom wants to make it for Thanksgiving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Candy thermometer
- Hand mixer
- Oven
- Cake pan
- Parchment paper
- Wax paper
- Pastry brush
- Measuring spoon
- Fine-mesh sieve
- Sifter
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Pitcher
- Spatula
- Cooling rack
- Cake plate
- Offset spatula
- Food processor
- Grater
- Aluminum foil
- Long-bladed knife
- Dinner plate
- Measuring cup
- Kitchen timer
- Baking dish
- Spoon
- Fork
Ingredients
- 2 1/4 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs, separated
- 1/4 cup boiling water
- 1 teaspoon vanilla extract
- 2 cups tightly packed shredded sweet potatoes (see note)
- 6 ounces toasted pecans (1 1/2 c.)
- 1/3 cup apricot preserves
- 2 2/3 cups loosely packed shredded coconut
- 1 1/2 cups sugar
- 2/3 teaspoon cream of tartar
- 2/3 cup water
- 1/8 teaspoon salt
- 2/3 cup egg white (from 4-5 eggs)
- 1/4 teaspoon almond extract
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