Holiday Sweet Potato Cake

By Cbesecker

Ingredients

• CAKE:
• 2-cups all-purpose flour
• 1-cup sugar
• 1-tsp. baking powder
• 1-tsp. baking soda
• 3/4-tsp. salt
• 1-1/2-tsp. ground cinnamon
• 2-cups shredded, peeled sweet potato (1-lg.)
• 3/4-cup vegetable oil
• 1-tsp. vanilla
• 3 -eggs
• 1-8 oz. Crushed pineapple in juice, undrained
• 3/4-cup dried cranberries
• CREAM CHEESE FROSTING:
• 1/2-cup butter or margarine, softened
• 1-8 oz. Cream cheese, softened
• 3-cups powdered sugar
• 1-tsp. vanilla

Preparation

Step 1

Heat oven to 350 degrees.
Grease bottoms& sides of 2-round ,9" pans, with shortening, flour lightly.
In a large bowl, mix flour, granulated sugar, baking powder, baking soda, salt & cinnamon.
Add sweet potato, oil, 1-tsp. vanilla, the eggs& pineapple with juice.
Beat on medium speed of mixer for 2- minutes.
Stir in cranberries.
Pour into pans.
Bake 25-35 minutes or until a toothpick comes out clean.
Cool 5-minutes, remove from pans to a wire rack.
Cool completely, about one hour.
In a medium bowl, beat frosting ingredients on medium speed until smooth.
Fill layers &frost sides&top of cake.
Garnish with additional cranberries if desired.
Store covered in fridge.