1 cup shortening
½ cup oleo, melted
3 ½ cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
2 ½ cups pecans, chopped
1 ½ cups sweet potatoes, No. 2 can, mashed
½ tsp almond extract
6 eggs
1 tsp salt
1 tsp soda
1 tsp allspice
1 ¼ cups buttermilk
Cream shortening and oleo then add sugar and beat well.
Add eggs, one at a time.
Beat well each egg for one minute.
Combine the other ingredients.
Stir well to cream mixture, alternately with buttermilk, beginning with flour with one tablespoon at a time.
Grease and flour a 10-inch bundt pan.
Sprinkle nuts over bottom of the pan and on top of the cake.
Bake at 350 degrees F for one hour and ten minutes.
Cool for ten minutes. Serve when ready.
Sugar: 3g
:
Calcium: 100mg
Calories: 558kcal
Carbohydrates: 36g
Cholesterol: 85mg
Fat: 43g
Fiber: 4g
Iron: 3mg
Potassium: 252mg
Protein: 10g
Saturated Fat: 8g
Sodium: 360mg
Vitamin A: 2869IU
Vitamin C: 1mg
