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Yummy Sweet Potato Cake

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"I know you may have had sweet potato pie, but what about sweet potato cake? Follow these simple directions and you will be on your way to tasting the most moist flavorful sweet potato cake around."
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1 h 40 m servings 363 cals
Original recipe yields 16 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans; line bottoms with greased parchment paper.
  2. Combine milk and 2 tablespoons orange juice in a bowl; set aside at room temperature for at least 10 minutes.
  3. Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
  4. Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low; slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract; mix until smooth.
  5. Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes; invert onto rack to cool completely, about 15 minutes.

Nutrition Facts

Per Serving: 363 calories; 13.1 g fat; 57.7 g carbohydrates; 4.7 g protein; 67 mg cholesterol; 328 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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