Souper Spice Sweet Potato Cake

• 2 cups self-rising flour
• 1 tablespoon pumpkin pie spice
• 1 (10 ounce) can condensed tomato soup, undiluted
• 1/4 cup maple syrup
• 1 cup mashed sweet potatoes
• 1 1/3 cups brown sugar
• 1/2 cup shortening (I prefer Crisco)
• 2 eggs
• 1/2 cup pecans, chopped

1. Preheat the oven to 350 degrees. Grease and flour a tube pan (Angel food cake pan).
2. In a large bowl, combine the dry ingredients, soup, and shortening. Mix for 2 minutes or until completely blended.
3. Add the eggs and syrup and mix 2 minutes more. Fold in the potatoes and nuts.
4. Turn into the pan and bake about 45 minutes to an hour, or until a toothpick comes out clean.
5. Cool on a wire rack in the pan for 10 minutes. Remove from the pan and cool completely. Serve with powdered sugar glaze or sweetened whipped cream.
6. NOTE: The cake can also be baked in a 9x13 pan or loaf pans. Just adjust the bake time. I've never subbed the pans, so I'm not sure about cook-time.

flour, pumpkin pie spice, tomato soup, maple syrup, mashed sweet potatoes, brown sugar, shortening, eggs, pecans

Taken from www.food.com/recipe/souper-spice-sweet-potato-cake-161042 (may not work)