Sweet Potato Walnut Cake
1 1/2 lbs. 6 cups all-purpose flour
2 tbsps. baking soda
4 tsps. baking powder
2 tbsps. ground cinnamon
3 cups vegetable oil
3 cups light brown sugar
8 eggs
2 tbsps. vanilla
2 tbsps. grated orange peel or zest
8 cups washed and grated sweet potatoes
2 cups coarsely chopped walnuts
Preheat oven to 325 degrees. Butter and flour pan. Measure dry ingredients and
mix together in a large bowl.
Beat oil, sugar, eggs and vanilla in mixer bol until thick and smooth, 5 to 10
minutes on high speed. Add dry mixture and blend on low speed just until
moistened.
Stir in orange zest, sweetpotatoes and walnuts. Spread in prepared 18 x 13 x 2
inch baking pan or scale equal portions (2 lbs. each) into four 8 x 8 x 2 inch
pans and bake until pick inserted into center comes out clean, 50 to 60
minutes. Cool thoroughly. Spread with any cream cheese frosting or orange
glaze. Cut into 24 portions.
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