We’re deep into winter here at the Lake Tahoe Institute of English. It’s been unusually cold, and although it is sunny and beautiful today, we’ve had a number of nice storms with lots of snow. We have clients right now, but in a few days I’ll be able to try out my new skis! Yahoo! We love winter here.
My Favorite Cake
I wanted to share my very favorite recipe with you today. Many of our clients have had Sweet Potato Cake when they have studied with us, and I think it has always been their favorite, too.
This recipe came to me many, many years ago from a friend’s mother, who is from Macon, Georgia. It has been in her family for a long time, and is an authentic and incredibly delicious traditional Southern cake. I hope it is easy for you to make, and that you find it delicious, too!
Here is the recipe:
SWEET POTATO CAKE
from the kitchen of Juanita Huckaby
Macon, Georgia
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups cooked, mashed sweet potato
4 eggs
1 1/2 cups vegetable oil
1 cup chopped nuts
1/2 cup coconut
Beat eggs and oil; combine with dry ingredients. Fold in potatoes.
Bake at 375 degrees F in tube pan.
ICING
1 stick butter (1/4 pound)
1 8 ounce package of cream cheese
1 cup chopped nuts
1 box confectioners sugar (powdered sugar)
2 tablespoons vanilla
2 tablespoons of milk, if needed
Soften butter and cream cheese. Mix well. Add vanilla, sugar and nuts.
**Note from Boni: This is the recipe exactly as it came to me from Juanita Huckaby.
I usually add a little vanilla to the cake. Since I live at 7000 feet altitude (2,350 meters), I bake the cake for about 1 hour and 15 minutes. At sea level, it probably takes about an hour. Bake until a toothpick comes out clean.
When I do the icing, I mix the butter, cream cheese, sugar, vanilla and milk, and spread it on the cake. Then I sprinkle the nuts on top.
Bon apetit, buen provecho, etc.!



Delicious recipe!
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