Sweet Potato Pudding Cake With Bourbon Pecan Topping

1-1/2 cups sifted flour

1/4 teaspoon salt

2 teaspoon baking powder

1/2 cup margarine

2 eggs, beaten

3/4 cup sugar

1 teaspoon nutmeg

1 teaspoon cinnamon

2 cups hot sweet potatoes, mashed

1/2 cup milk

1 tablespoon lemon juice

1/8 cup bourbon, warmed

Bourbon Pecan Topping:

1 stick butter (1/4 lb)

1/2 cup brown sugar, packed

1/4 cup cream or half and half

1/4 cup bourbon

1 cup coconut

1 cup pecans, chopped

Preheat oven at 350 F. Combine flour, salt, and baking powder; sift, add margarine, eggs, sugar, nutmeg and cinnamon to hot mashed potatoes. Beat thoroughly. Add flour and milk alternately. Beat well after each addition. Add lemon juice. Grease a loaf pan; pour mixture into it. Bake for 60-80 minutes until a knife inserted in center comes out clean. Remove from oven and immediately punch holes in top of the cake with ice pick. Brush top with warm bourbon. Make topping and spoon over the pudding cake while still in pan. To serve, cut cake down the middle and then slice crosswise.

To make topping:
Melt butter add sugar and cream. Stir in bourbon. Bring to boil and boil 3 minutes. Cool and heat until it thickens. Add coconut and pecans. Pour over cake and run under broiler until it bubbles.

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Cajun Country -- New Iberia, Louisiana