Saturday,21 July, 2018
Current issue | Issue 1170, (31 October - 6 November 2013)
Saturday,21 July, 2018
Issue 1170, (31 October - 6 November 2013)

Ahram Weekly

Sufra Dayma: Sweet potato and pecan cake loaf

Yields 12 - 15 slices
2 cups mashed sweet potatoes
1 1/2 cups All-Purpose flour
3/4 cup fine castor sugar
1 tbsp molasses
2 eggs
1 tsp vanilla extract
2 tsp baking powder
1/2 cup coarsely broken pecan (salted)
1/3 cup full cream milk
1 tsp each: ground cinnamon + ginger (optional)
1/2 cup mixture of butter + corn oil

Grease and lightly flour a 30 x 13 cm rectangular baking pan.  Sift flour, baking powder, cinnamon and ginger together into a large bowl.  In another bowl, mix sugar, butter and oil together, beating well until creamy and pale.  Beat in eggs and vanilla; one egg at a time, beating well after each egg, until mixture is frothy.  Add milk to sweet potato mash.  Mix well to combine, then stir it into egg mixture. Stir in pecan and molasses.  Add flour mixture, gradually, while blending gently to combine,  by means of a flat spatula.  Pour batter into prepared pan.  Bake in preheated oven at 180 degrees, for approximately one hour, or when firm to the touch.  
Remove from oven and allow to cool completely in pan.  Slice and serve with cream, ice-cream or vanilla sauce, or serve plain.

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