Baked Goods

Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Old South Sweet Potato Cake

  • Cream margarine; gradually add sugar, beating well.
  • Add eggs, one at a time, beating well after each addition.
  • Add potatoes and cream well.
  • Combine cocoa, flour, allspice, cinnamon, cloves and salt.
  • Dissolve soda in buttermilk.
  • Add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  • Pour batter into 3 greased and floured 9 inch cake pans.
  • Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes.
  • Remove layers from pans; cool completely on wire racks.
  • Spread Nut and Fruit Filling between layers; frost top and sides with Caramel Frosting.
  • Arrange pecan halves around base of cake.
  • Fill a pastry bag with the melted chocolate; pipe desired designs with chocolate over the pecans and on top of the cake.
  • Yield: one 3-layer cake.
  • Nut and Fruit Filling
  • Combine all ingredients, mixing well.
  • Yield: about 4 cups
  • Caramel Frosting
  • Combine all ingredients in a large heavy saucepan; cook over medium heat, stirring until sugar dissolves.
  • Cook until a candy thermometer reaches soft ball stage (236 degrees).
  • Cool mixture slightly.
  • Beat until mixture reaches spreading consistency; frost top and sides of cake, working rapidly.
  • Yield enough frosting for top and sides of one 3-layer cake.