Souper Spice Sweet Potato Cake

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.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  cups self-rising flour
• 1  tablespoon pumpkin pie spice
• 1 (10 ounce) can  condensed tomato soup, undiluted
• 1⁄4 cup maple syrup
• 1  cup mashed sweet potatoes
• 1 1⁄3 cups brown sugar
• 1⁄2 cup shortening (I prefer Crisco)
• 2  eggs
• 1⁄2 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.