- dark brown sugar - 5.5 cups
- butter, softened, plus form oil - 1/3 cup
- Big Eggs - 2 Pieces
- boiled sweet potato - 1 cup
- extract of vanilla - 1 teaspoon
- flour - 23/4 Cups
- milk - 3/4 Cups
- whiskey or apple juice - 1/3 cup
- baking powder - 1 st. a spoon
- spices for pumpkin pie - 1 teaspoon
- Salt - 3/4 Teaspoons
- chopped pecans - 3 st. spoons
- For whiskey syrup: sugar - 1 glass
- extract of vanilla - 1/2 teaspoonfuls
- butter - 1 teaspoon
- whiskey - 2 items. spoons
Preheat the oven to 160 degrees. In a bowl, mix brown sugar, butter and eggs with an electric mixer. Add sweet potatoes and vanilla, beat. Add flour, milk, whiskey, baking powder, spices and salt, mix. Lubricate the baking dish with oil. Sprinkle the bottom with pecans. Pour the dough into a mold. Bake for 50 to 60 minutes. Let it cool down for 10 minutes. To make a syrup, in a small saucepan bring the sugar and 1/2 cup of water to a boil. Cook for 5 minutes. Add butter, vanilla and whiskey. Cook until the syrup thickens, about 5 minutes. Extract the finished cake from the mold, allow it to cool completely on the grate. Pour the cake with a syrup of whiskey. Serve the cake, cut into slices and water them with the remaining syrup.
Servings: 16