Winter At Lake Tahoe

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.!