Cakes >
| | Indian Summer Harvest Cake
1 1/2 cup of salad oil
2 cups of sugar
4 eggs, separated
2 1/2 cups of flour
3 teaspoons of baking powder
1/4 teaspoon of cinnamon
1 teaspoon of nutmeg
4 tablespoons of hot water
1 1/2 cup of grated sweet potatoes
1 cup of chopped nuts
1 teaspoon of vanilla
Combine the oil and sugar in a bowl and beat until smooth. Add the egg yolks and beat well. Sift dry ingredients together. Stir water into sugar mixture, then stir in dry ingredients. Stir in potatoes, nuts, and vanilla and beat well. Fold in stiffly beaten egg whites and pour into 3 greased 8 inch layer pans. Bake at 350ºF. for 25 to 30 minutes. Cool for 10 minutes and remove from pans. Cool on racks.
Frosting
1 large can of evaporated milk
1 cup of sugar
3 egg yolks
1 stick of margarine
1 1/3 cups of flaked coconut
1 teaspoon of vanilla
Chopped nuts to taste, optional
Combine the milk, sugar, egg yolks and margarine in a double boiler and cook until thick, stirring occasionally. Remove from heat and stir in coconut, vanilla and nuts. Spread between layers and on top and side of cake.
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