"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti

Sweet Potato Fruit Cake

A moist cake
Yield: 1 tube cake

Oven: 250° 2 1/2 hours

2 cups granulated sugar
1 1/2 cups cooking oil
4 eggs, separated
4 tablespoons hot water
2 1/2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups grated raw sweet potatoes
4 cups chopped pecans
1 cup dark raisins
1 cup light raisins
4 ounces red cherries
4 ounces green cherries
8 ounces candied mixed fruit

Blend sugar and oil. Add yolks, beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Cook at 250° for 2 1/2 hours; cake is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. Requires a very large bowl for mixing.