Ingredients:

• 1 C shortening
• ½ C melted margarine
• 3 ½ C flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 2 C chopped pecans
• 1 ½ C mashed sweet potatoes
• ½ tsp. almond extract
• 6 eggs
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. allspice
• 1 ¼ C milk substitute (Note 1)

Instructions:

1. Cream shortening and margarine, then add sugar.
2. Beat well and add eggs, one at a time.
3. Beat well after each egg and combine the next seven ingredients.
4. Stir well to cream mixture, alternately with milk substitute beginning with flour and ending with flour, a T. or two at a time.
5. Grease and flour a 10” bundt pan.
6. Sprinkle nuts over the bottom of the pan, pour in batter, and top with remaining nuts.
7. Bake at 350 degrees Fahrenheit for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
8. Cool 10 minutes and remove from pan.

Note 1:

You can use buttermilk, if dairy is not a concern.