Ingredients

2 1/2  cups flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp each ground cloves, ground allspice
           and ground nutmeg
3/4 cup butter or margarine, softened
3/4 cups sugar
3/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3/4 cup milk
1 1/2 cups coarsely grated fresh California
       sweet potatoes (yam varity)
1/2 cup almonds or walnuts
1/2 cup seedless raisins
Top with Rum Cream Cheese Frosting

Directions

Sift dry ingredients together, set aside. Cream butter, sugar, eggs, and vanilla together untill fluffy. Blend in dry ingredients alternately with milk, mixing well after each ingredient. Fold in sweet potatoes, nuts and raisins. Pour into greased and floured 12-cup fluted tube pan. Bake at 350%, 40 to 50 minutes, or until toothpick inserted comes out clean. Cool on wire rack 15 minutes, invert onto serving plate. Cool completely. Frost with Rum Cream Cheese Frosting. Garnish with whole almonds or walnuts, if desired. Makes 10 to 12 servings

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