Elfi2

Hello to all the lovely cooks out there who want to try this recipe, I've got some more news for you:

My daughter was the one who originally baked this cake. She didn't have quite enough oil left (probably only abt 3/4 cups) and it turned out great. She made the next one with 1 cup and it was too....well it didn't turn out quite as well....too heavy, oily, etc. It might even be worth a try with just 1/2 cup.

The sweet potato has to be grated. Also the pan size would be about 8 x 8 " (there is quite a massive amount of dough) or 9" round. My daughter used one of those pans - don't really know what it's called but it's like a crown (not a gugelhupf), it's got a larger opening in the middle.

I also want to let you know that I found this cake has to be eaten up pretty quick, within 1 day or 2, any longer and it looses it's favours and get all smeary inside.

Good luck and I'm hoping to get a feed-back, specially about the amount of oil

Take care and God bless!!!

craftynell

I use a bundt pan.

KathyPhillips

where is the original recipe?

Latrinka

Sounds good, trying to make me hungry!

Elfi2

Kathy, it's called Sweet Potato Cake, posted just a couple of days earlier!!!