Sweet Potato Bourbon Whiskey Cake - cooking recipe

Ingredients

3 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 cups oil
1 cup sugar
1 cup brown sugar
5 eggs (seperated)
1/3 cup water (boiling)
2 tablespoons Bourbon
1 cup pecans (chopped)
3/4 lb sweet potato
1/4 teaspoon cream of tartar
1/2 teaspoon salt

Preparation

Sift together; flour,baking powder,salt & seasonings, set aside.
Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes.
Add dry ingredients to sugar mixture gradually, stirring well.
Stir in bourbon (take a sip if you like, as this adds to the character of the cake).
Stir in pecans.
Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture.
Beat egg whites until they form soft peaks; add the cream of tartar & salt.
Stir 1/4 of the whites into sweet potato mix, then fold in remainder.
Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven.
Cool pan for at least 15 minutes before unmolding.
Serve solo, or dust with confectioners' sugar.