Pineapple-Raisin Sweet Potato Cake

I included the cooling time for the raisins in the prep time.

• Ready In: 1 hr 10 mins
• Yields: 1 Bundt Cake

Ingredients

• 1 (8 ounce) can crushed pineapple
• 1⁄2 cup raisins
• 1 1⁄2 cups cake flour
• 1⁄2 cup light brown sugar, packed
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  coarsely shredded peeled sweet potatoes
• 1⁄2 cup  vegetable oil
• 4  large eggs
• 2  teaspoons vanilla
• 1  tablespoon powdered sugar

Directions

1. Drain the juice from the pineapple into a 1 qt.
2. saucepan; set pineapple aside.
3. Add raisins to the juice and heat to boiling; remove pan from heat and let stand until raisins are plump and cooled- about 15 minutes.
4. Heat oven to 325 degrees.
5. Grease and flour a 10" Bundt pan or another tube pan.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
7. Stir in sweet potatoes until well mixed.
8. In a small bowl, combine oil, eggs, vanilla, raisins, and drained pineapple.
9. Stir into flour mixture until dry ingredients are just moistened.
10. Pour batter into prepared pan.
11. Bake 50 minutes, or until wooden pick inserted near center comes out clean.
12. Cool cake in pan for 15 minutes; turn out onto serving plate.
13. Dust with powdered sugar.