Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          all-purpose flour -- unsifted
   4      teaspoons     baking powder
   1      teaspoon      baking soda
     3/4  teaspoon      salt
   1      teaspoon      ground cinnamon
   1      cup           margarine -- softened
   1      cup           light brown sugar -- firmly packed
   4                    eggs -- separated
   2      tablespoons   lemon peel -- grated
     3/4  cup           water
   2      cups          shredded raw sweet potatoes -- loosely packed
   1      cup           dark seedless raisins
     1/2  cup           peanuts -- chopped
                        confectioners' sugar

Preparation:

1. Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. 2. In a large bowl, combine margarine, brown sugar and egg yolks; cream mixture until very light; mix in lemon peel. 3. Alternately add sifted dry ingredients and water, beginning and ending with dry ingredients. 4. Beat egg whites until stiff; set aside. 5. Stir sweet potatoes, raisins and peanuts into creamed mixture; fold in egg whites. 6. Pour batter into greased, floured 10-inch Bundt pan or 9-inch tube pan; bake in preheated 350 F. oven 1 hour, or until done. 7. Cool in pan about 10 minutes; remove from pan and cool on wire rack. 8. Sprinkle with confectioners' sugar just before servin