Down South Yam Cake

Name: Down South Yam Cake
Ingredients: 2 c. sugar; 1 1/2 c. margarine or butter, softened; 1 1/2 tsp. vanilla; 5 eggs; 1 (16 oz.) can yams, drained (reserving 1 Tbsp. liquid for frosting); 3 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. baking soda; 1 tsp. salt; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1 c. chopped pecans; 1 c. raisins; 1 (8 1/4 oz.) can crushed pineapple, well drained (reserving 1/4 c. liquid for frosting); 8 pecan halves

15 ingredients

6 steps

Ingredients

2 c. sugar
1 1/2 c. margarine or butter, softened
1 1/2 tsp. vanilla
5 eggs
1 (16 oz.) can yams, drained (reserving 1 Tbsp. liquid for frosting)
3 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. raisins
1 (8 1/4 oz.) can crushed pineapple, well drained (reserving 1/4 c. liquid for frosting)
8 pecan halves

Directions

1

In large bowl, cream sugar, butter and vanilla until light and fluffy; add eggs, 1 at a time, beating well after each addition. Cut up yams and add to creamed mixture, beating until well mixed. Add flour, baking powder, soda, salt, cinnamon and nutmeg; mix well.
2

By hand, fold in pecans, raisins and pineapple.
3

Spoon mixture into a greased and floured 10-inch tube pan; spread evenly.
4

Bake in 325° oven for 65 to 75 minutes or until toothpick inserted in center comes out clean.
5

Cool upright in pan 10 minutes, then invert on serving plate.
6

Spoon frosting over cake; allow some to run down sides.