2/3 c. butter, softened
2 c. sugar
4 eggs, separated
1 c. mashed cooked sweet potatoes
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. cocoa
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 c. buttermilk
1 tsp. vanilla extract
1 1/2 c. raisins
2 c. chopped pecans
Powdered sugar

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Add sweet potatoes, mixing well.

Combine flour and next 7 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, raisins, and pecans. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Sprinkle with powdered sugar if desired. Yield: one 10-inch cake.