SWEET POTATO VICTORY CAKE

1 cup mashed sweet potatoes
2/3 cup sugar
1/4 cup vegetable shortening or softened butter (or mixture)
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
Confectioners' sugar (for topping)

Preheat oven to 350 degrees F. Grease and flour 9-inch square baking pan.

Beat sweet potatoes, sugar, shortening, lemon juice, cinnamon, salt and nutmeg in large bowl with electric mixer on high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Sprinkle flour and baking powder over mixture and beat on low speed, scraping side of bowl, just until smooth. Pour batter into prepared pan.

Bake 30 to 35 minutes or until center springs back when lightly pressed. Cool cake in pan at least 5 minutes before cutting into 9 squares.

Serve warm sprinkled with confectioners' sugar, or at room temperature topped with frosting. Store leftovers in refrigerator.

Makes 9 servings
Source: Grandma's Wartime Baking Book by Joanne Lamb Hayes