Recipe: Spicy Sweet Potato Cake with Penuche Frosting (Occident / King Midas Flour, 1960

SPICY SWEET POTATO CAKE

1/2 cup shortening
1 1/2 cups sugar
3 eggs, separated
1/2 cup mashed sweet potato
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 3/4 cups flour
1/2 cup dairy sour cream
Penuche Frosting (recipe follows)

Cream shortening and sugar until fluffy. Add egg yolks, sweet potatoes, lemon juice, baking powder, cinnamon, salt, soda and cloves; beat well. Add flour alternately with sour cream. Fold in beaten egg whites.

Turn in two 8 or 9-inch round cake pans, greased and floured on the bottom.

Bake at 350 degrees F for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool and frost.

PENUCHE FROSTING

3 cups firmly packed brown sugar
3/4 cup water
2 tablespoons butter
light cream (as needed)

Boil brown sugar and water to soft ball stage (234 degrees F). Remove from heat; add butter. Cool slightly. Beat until creamy, thinning with cream if necessary for easier spreading.

Makes one (2-layer) cake
From: Recipelink.com
Source: Collector's Bake Book, Occident / King Midas Flour, Peavey Company Flour Mills, (1960's)