1 cup shortening
1/2 cup melted margarine
2 cups sugar
3-1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups chopped pecans
1-1/2 cups mashed sweet potatoes
1/2 teaspoon almond extract
6 eggs
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon allspice
1-1/4 cups buttermilk
Cream shortening and margarine; add sugar. Beat well; add eggs, one at a time. Beat well after each egg. Combine next seven ingredients. Stir well to cream mixture, alternately with buttermilk beginning with flour and ending with flour, a tablespoon or two at a time. Grease and flour a 10-inch bundt pan. Sprinkle nuts over the bottom of the pan, pour in batter, and top with remaining nuts.
Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick inserted comes out clean. Cool 10 minutes and remove from pan.

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