Down South Yam Cake

DOWN SOUTH YAM CAKE

I think I adapted this recipe from something printed on a can of yams about 20 years ago. I have always enjoyed this during the fall and winter seasons, and I think you will too. It is a nice change of pace from the usual spice cake.

Recipe From food.com

Provided by JackieOhNo

Time 1h40m

Yield 16 serving(s)

Categories Dessert

Steps:

  • Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
  • In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Cut up yams; add to creamed mixture, beating well until combined thoroughly.
  • Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
  • By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
  • Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
  • Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.


Down South Yam Cake image

Number Of Ingredients: 15

Ingredients:

  • 2 cups sugar
  • 1 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 5 eggs
  • 1 (16 ounce) can cut yams, drained
  • 3 cups all-purpose flour (make sure they are lightly spooned into measuring cup and leveled off)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 (8 1/4 ounce) can crushed pineapple, drained well
  • 1 (15 3/4 ounce) can ready-to-spread coconut pecan frosting


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