1 1/2 c. sugar
1 c. vegetable oil
1 1/2 c. cooked and mashed sweet potatoes
4 lg. eggs
2 tsp. vanilla flavoring
3 c. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. raisins

Heat oven to 350 degrees. Grease and flour (or spray with Pam) a 10 inch tube or bundt pan. Beat together sugar, oil, and sweet potatoes until fluffy. One at a time, beat in eggs, adding vanilla with last egg. In a sifter, combine flour, soda, powder, salt, cinnamon, and nutmeg. Sift onto sweet potato mixture and beat at low speed, scraping sides of bowl frequently. Fold in raisins. (Shake the raisins in a little flour before adding to batter and they won't sink to the bottom of the cake). Turn batter into pan and bake 1 to 1 1/4 hours or until top springs back when gently pressed. Cool cake 5 minutes in pan. Loosen edges and invert onto a wire rack to cool. Put on a plate and pour brown sugar glaze over cake.

GLAZE:

1 tbsp. plus 1 tsp. flour
1/2 c. packed brown sugar
1/4 c. butter melted
2 tbsp. water

Combine ingredients; mix well. If desired, can add 1/2 cup finely chopped pecan.