-
1
Lightly butter and flour a 10 x 3 3/4 x 3 inch loaf pan; set aside.
-
2
Preheat the oven to 350 degrees.
-
3
Sift together the flour, baking pwdr, baking soda, salt, cinnamon, nutmeg, allspice and ginger onto a large sheet of waxed paper.
-
4
Place the walnuts in a small bowl and toss with 1 tsp.
-
5
of the sifted mix.
-
6
Stir together the melted butter, brown sugar and granulated sugar in a large mixing bowl, using a wooden spoon or possibly flat paddle.
-
7
Beat in the Large eggs, one at a time, blending well after each one.
-
8
Beat in the lowfat milk, cream, vanilla, orange rind and pureed sweet potatoes.
-
9
Add in the sifted flour mix and stir.
-
10
Mix in the floured walnuts.
-
11
Spoon the batter into the prepared pan.
-
12
For the topping, put the butter cubes, walnuts, sugar and cinnamon in a small mixing bowl.
-
13
Crumble the mix together with your fingertips till the butter is broken down into small bits.
-
14
Sprinkle the topping proportionately over the top of the cake.
-
15
Bake the cake on a rack placed in the lower third of the preheated oven for about 45 min, or possibly till a wooden pick inserted into the center of the cake comes out clean and dry.
-
16
Let cold in the pan on a wire rack for 5 min.
-
17
Invert onto a second cooling rack, then invert again to cold.
-
18
Makes one 10 x 3 3/4 x 3 inch loaf cake.
