Ingredients
- 1/2 No.10 can canned sweet potatoes, drained
- 61/4 Cups all-purpose flour
- 21/2 Cups sugar
- 1/4 Cup instant nonfat dry milk*
- 2 Tablespoons baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1 Teaspoon ground allspice
- 1 Teaspoon ground nutmeg
- 1 Teaspoon ground cloves
- 4 whole eggs
- 11/4 Cups water
- 1 Cup shortening
- 3/4 Cup California raisins
- 11/2 Cups chopped walnuts
Procedure
1. Mash drained sweet potatoes. Set aside.
2. Blend flour, sugar, dry milk, baking powder, baking soda, salt, allspice, nutmeg and cloves for 1 minute in mixer bowl on low speed.
3. Combined eggs and water. Add shortening and liquid mixture to dry ingredients. Blend for 1 minute on low speed. Beat for additional 1 minute on medium speed.
4. Add mashed sweet potatoes, raisins and nuts. Blend for 30 seconds on low speed. Beat for 1 minute on medium speed. DO NOT OVER MIX. Batter will be lumpy.
5. Pour batter into lightly greased steamtable pan (12 x 20 x 2 1/2-inch).
6. Bake in Conventioanl oven – 350°F for 55 to 65 minutes or Convection oven – 300°F for 35 to 45 minutes.
7. Cool. Cut 5 X 10 (50 pieces).
Notes:
1. Substitute 2 tablespoons noninstant nonfat dry milk for instant nonfat dry milk if desired.
2. For loaf pan, pour 2 pounds 4 ounces (1-1/2 quarts) batter into each of 3 lighlty greased loaf pans (4 x 10 x 4-inch). Bake in Conventional oven – 350°F for 1 1/4 to 1 1/2 hours or Convection oven – 300°F for 40 to 50 minutes. Remove from pans. Cool completely. Cut each loaf into 17 slices about 1/2-inch thick.