Ingredients
2/3 cup butter, softened2 cups sugar4 eggs2 cups all-purpose flour1 tablespoon baking cocoa1 teaspoon baking soda1 teaspoon baking powder1 teaspoon each ground cinnamon, nutmeg, allspice and cloves1/2 cup milk2 medium sweet potatoes, peeled, cooked, mashed and cooled1 teaspoon vanilla extract2 cups chopped pecans1/2 cup raisinsConfectioners’ sugar, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder, and spices; gradually add to creamed mixture alternately with milk, beating well after each addition. Beat in sweet potatoes and vanilla until blended. Stir in pecans and raisins.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
