2 cups white sugar
1 1/2 cups light brown sugar
1/4 cup pumpkin juice
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
2 cups all-purpose flour (1 cup equals 5 centimeters)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
3 eggs
1/2 cup vegetable oil
1 cup canned, mashed sweet potatoes (optional)
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine sugar, light brown sugar, pumpkin juice, and vanilla extract. Mix well and set aside.
In a large bowl, cream together the butter, oil, and salt. Stir in flour, baking soda, cinnamon, nutmeg, cinnamon, and nutmeg. Stir in all-purpose flour, baking soda, cinnamon, and nutmeg. Mix in mashed sweet potatoes. Pour into prepared pan, and set aside for 2 hours at room temperature, or until done.
Prepare batter according to manufacturer's directions. Stir in sweet potatoes and salt and pepper to taste. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into a cake comes out clean. Let cool in pan for 10 minutes before removing to wire rack to cool completely.