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Ingredients
| cake flour: 3 cups |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| vegetable oil: 1 1/2 cups |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 5 (seperated) |
| water: 1/3 cup (boiling) |
| bourbon: 2 Tbl |
| pecans: 1 cup (chopped) |
| sweet potatoes: 0.75 lb |
| cream of tartar: 1/4 tsp |
| salt: 1/2 tsp |
Sweet Potato Bourbon Whiskey Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Sift together; flour,baking powder,salt & seasonings, set aside.
- Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes.
- Add dry ingredients to sugar mixture gradually, stirring well.
- Stir in bourbon (take a sip if you like, as this adds to the character of the cake).
- Stir in pecans.
- Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture.
- Beat egg whites until they form soft peaks; add the cream of tartar & salt.
- Stir 1/4 of the whites into sweet potato mix, then fold in remainder.
- Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven.
- Cool pan for at least 15 minutes before unmolding.
- Serve solo, or dust with confectioners' sugar.