1 c. water
2 1/2 c. sugar
3 oranges, sliced 1/8 inch thick
1/4 c. butter
1/4 c. brown sugar, packed
1 1/4 c. lard
4 eggs, separated
1 tbsp. vanilla
1 1/2 c. grated sweet potatoes (raw)
1 c. chopped walnuts
2 1/2 c. sifted flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 c. milk

Bring water and 1/4 cup granulated sugar to a boil. Add orange slices. Cover, cook over medium heat for 20 minutes. Drain, reserving liquid and cool. Cut each slice in half.

Melt 1/4 cup butter in 13x9x2 inch pan. Add 1/4 cup granulated sugar and the brown sugar. Spread mixture evenly over pan, arrange orange slices.

Cream lard and the remaining 2 cups sugar until light. Beat in egg yolks. Add vanilla and continue beating until fluffy. Stir in potatoes and nuts. Sift together dry ingredients, add alternately with milk. Beat egg whites until stiff and fold into first mixture. Spoon over orange slices and sugar mixture.

Bake in slow (325 degree) oven for one hour. Cool for 5 minutes, invert on large plate or baking sheet. Serve warm. Makes 12 servings.

SAUCE:

Add water to orange liquid to bring amount to 1 cup. Blend in 1 tablespoon cornstarch. Add 1/4 cup sugar and 2 tablespoons butter. Cook over medium heat, stirring constantly until mixture thickens slightly. Serve warm over cake.

Note: This cake freezes well. Wrap in foil and reheat to serve.