2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups margarine
3 large eggs
1 tablespoon vanilla flavoring
2 1/2 cups mashed sweet potatoes
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts
Icing:
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla flavoring
3 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans.
In a large bowl stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and sugars. Add one egg, margarine and vanilla and blend with electric mixer on low speed, then increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl and add remaining eggs, one at a time, beating well after each. Add sweet potatoes, pineapple, raisins and walnuts. Blend on low until thoroughly mixed.
Pour batter into pans and smooth the surface with a rubber spatula.
Bake in center of oven for 60 to 70 minutes. A toothpick inserted in center should come out clean. Allow to cool in pans about 10 minutes. Then invert onto rack and cool.
For icing: In medium bowl of electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and mix well. Gradually beat in sugar on low speed until smooth and spread on cake. Serves 16.
Per serving: 673 calories; 36.7 g fat (11.6 g saturated fat; 49 percent calories from fat); 82 mg cholesterol; 515 mg sodium; 80.6 g carbohydrates.