|-JUDI M. PHELPS|
|¾ cup||Fresh sweet potato; peeled, cooked, mashed (1 large)|
|¾ cup||Brown sugar; firmly packed|
|¼ cup||Butter or margarine; melted|
|3||Eggs; slightly beaten|
|1 teaspoon||Grated orange peel|
|⅓ cup||Fresh orange juice|
|2½ cup||All-purpose flour; sifted|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¼ teaspoon||Ground cinnamon|
|⅛ teaspoon||Ground mace|
|1 cup||Fresh cranberries; coarsely chopped|
|½ cup||Nuts; chopped|
To cook sweet potato, boil in water to cover 30 to 40 minutes, or bake in a preheated 350 degree F. oven 40 minutes until tender. Cool, peel and mash. In large mixing bowl, combine ¾ cup mashed sweet potato, brown sugar, butter, eggs, orange peel, and orange juice.
Stir together flour, baking powder, baking soda, salt, cinnamon and mace; blend into sweet potato mixture. Stir in cranberries and nuts.
Pour into greased and floured 9" x 5" x 3" loaf pan. Bake in preheated 350 degree F. oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool. Wrap in foil or plastic wrap. Store overnight for easy slicing. Makes 1 loaf.
Source: Magazine clipping.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...
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