Approximately 20-22 slices Ingredients: 2 cups mashed sweet potatoes 2 cups All-Purpose flour (sifted) 1.75 cups castor sugar + quarter cup brown sugar 4 whole eggs 1 tbsp vanilla extract 200 gm sour cream 1 tbsp molasses 1 cup pecans or walnuts, (coarsely crushed) 1 cup raisins (unwashed) 1 tbsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1 tbsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground nutmeg 1 tsp salt 40 gm butter 1/2 cup corn or rice bran oil Brown Sugar Glaze: 1/4 cup brown sugar 1/4 cup butter 3/4 cup icing sugar 2 tbsp cream 1 tsp vanilla extract While cake is cooling off; melt butter in a small saucepan. Add cream and vanilla. When combined; remove away from heat. Allow to set and thicken in saucepan, before using. Pour glaze over cooled cake and allow to harden and thicken. Method: Add sugars into a stand mixer bowl. Beat eggs; one by one, to completely integrate and disappear, then add vanilla and beat vigorously until pale and creamy. Beat in butter, sour cream and molasses. Combine sifted flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and sift once more, together. Add gradually to mixture; beating gently on low speed; until well combined. Add nuts and raisins. Beat just to integrate. Pour into a rectangular non-stick loaf tin of 30 x 12 centimetre size. Bake in a preheated oven of 180 degrees centigrade oven; for approximately 50-55 minutes. Allow to cool completely then add glaze as explained.
