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Sweet Potato Cake with Citrus Filling

Yield Makes 12 servings


  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 4 large eggs, separated
  • 1/2 cup hot water
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 large sweet potato, peeled and grated (1 1/2 cups)
  • 1 cup finely chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • Citrus Filling
  • Orange Glaze

How to Make It

  1. Beat sugar and oil at low speed in a large bowl with an electric mixer until smooth. Add egg yolks, one at a time, beating well after each addition. Stir in hot water.

  2. Stir together flour and next 6 ingredients; add to sugar mixture, stirring just until blended. Stir in sweet potato, pecans, and vanilla.

  3. Beat egg whites at high speed with an electric mixer until soft peaks form; fold into batter. Pour batter evenly into 3 lightly greased and floured 8-inch cake pans.

  4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

  5. Spread 1 cup Citrus Filling between each cake layer. Pour Orange Glaze over cake, letting it run down sides.