Sweet Potato Fruit Cake This is a moist, economical cake. 2 cups granulated sugar 1 1/2 cups vegetable oil 4 eggs, separated 4 tablespoons hot water 2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups grated raw sweet potatoes 4 cups chopped pecans 1 cup dark raisins 1 cup light raisins 4 ounces red cherries 4 ounces green cherries 8 ounces candied mixed fruit This requires a very large bowl to mix in. Blend sugar and oil. Add yolks; beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Bake at 250 degrees F for 2 1/2 hours. Cake is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. It might pull apart when slicing. Just piece back together.