Souper Spice Sweet Potato Cake

Redneck Epicurean's Note:

This recipe came from a community cookbook put together by some students to raise money for a field trip in the 70's. I found some really great tried-and-true, home tested recipes. There was drips and food and stuff all over those pages, as my grandmother used it for a lot of her dishes.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 2 cups self-rising flour
• 1 tablespoon pumpkin pie spice
• 1 (10 ounce) can condensed tomato soup , undiluted
• ¼ cup maple syrup
• 1 cup mashed sweet potatoes
• 1 1⁄3; cups brown sugar
• ½ cup shortening (I prefer Crisco)
• 2 eggs
• ½ cup pecans , chopped

Directions:

1. Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
2. In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
3. Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
4. Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
5. Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
6. NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.

Reviews

[mandabears]

wonderful moist cake. very easy to make. i love the fact that it uses self rising flour, lazy me. the tomato soup and sweet potatoes really add depth and flavor to the cake. a definite keeper.

[Chef #449581]

Wonderful addition to my favorite recipes and a huge hit with everyone. I frost it with homemade cream cheese frosting and it is fantastic!

[Bayhill]

This is delicious!! It is very dense, moist and full of flavor. I baked it in a Bundt pan for 45 minutes and it turned out perfect. Also, I glazed this with Wildflour's Maple Cinnamon Glaze for Cakes Etc.. My family devoured this cake and gave it 2 big thumbs up. Thank you Amy for sharing this wonderful recipe...it is definitely a keeper!!