Sweet Potato Log Cake
Ingredients
3 eggs
1 C. sugar
3/4 C. sweet potatoes, mashed
1 tsp. lemon juice
3/4 C. all-purpose flour
2 tsp. cinnamon
1/4 tsp. salt
3/4 C. pecans; chopped
1 tsp. baking powder
1/2 tsp. ground cloves
1/4 tsp. ground ginger
Powdered sugar
Filling:
1/4 C. margarine or butter; -softened
4 ounces cream cheese; softened
1 C. powdered sugar
1/4 tsp. butter flavoring
1/2 tsp. vanilla
Pinch salt
Cooking Instructions
Grease and flour bottom and sides of a 15 x1 0 x 1 inch jelly roll pan; line bottom of pan with waxed paper. Beat eggs at high speed of electric mixer until thick and lemon colored (about 5 minutes); gradually add sugar, beating 5 additional minutes. Continue beating and gradually add sweet potatoes and lemon juice. Combine flour, cinnamon, salt and baking powder, cloves and ginger. Stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375 degrees for 12-15 minutes or until cake turns loose from sides of pan. Sift powdered sugar in a 15×9 inch rectangle on a woven dishtowel. When cake is done, immediately loosen from sides of pan; turn out on sugar. Peel off waxed paper. Starting at narrow edge, roll up cake and towel together; cool on a wire rack, seam side down. When cool, unroll cake and remove towel. Spread cake with filling; reroll. Chill until serving time. Filling: Combine butter and cream cheese, beating until light and fluffy. Add powdered sugar, flavorings and salt; beat until smooth.
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