Sweet Potato Pudding Cake With Bourbon Pecan Toppi
Ingredients
1/4 tsp. salt
2 tsp. baking powder
1/2 C. margarine
2 eggs, beaten
3/4 C. sugar
1 tsp. nutmeg
1 tsp. cinnamon
2 C. hot sweet potatoes, mashed
1/2 C. milk
1 Tbsp. lemon juice
1/8 C. bourbon, warmed
Bourbon Pecan Topping
1 stick butter
1/2 C. brown sugar, packed
1/4 C. cream or half and half
1/4 C. bourbon
1 C. coconut
1 C. pecans, chopped
Cooking Instructions
Preheat oven at 350. Combine flour, salt, baking powder; sift, add margarine, eggs, sugar, nutmeg plus cinnamon to hot mashed potatoes. Beat thoroughly Add flour and milk alternately. Beat well after each addition. Add lemon juice. Grease loaf pan; pour mixture into it. Bake 60-80 minutes until knife inserted in center comes out clean. Remove from oven; immediately punch holes in top of cake with ice pick. Brush top with warm bourbon. Make topping and spoon over pudding cake while until in pan. Cut cake down middle; slice crosswise. Topping – Melt butter add sugar and cream. Stir in bourbon. Bring to boil; boil 3 minutes. Cool plus heat until it thickens. Add coconut and pecans, Pour over cake and run under broiler until it bubbles.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)