Yam Cake

Name: Yam Cake
Ingredients: 2 c. sugar; 1 c. margarine or butter, softened; 1 1/2 tsp. vanilla; 5 eggs; 16 oz. can Princella cut yams, drained; 3 c. Pillsbury's Best self-rising flour, all-purpose or unbleached flour; 2 tsp. cinnamon; 1/2 tsp. soda; 1/2 tsp. nutmeg; 1 c. chopped pecans; 1 c. raisins; 8 1/4 oz. can crushed pineapple, well drained; 15.75 oz. can Pillsbury ready to spread coconut pecan frosting supreme

13 ingredients

2 steps

Ingredients

2 c. sugar
1 c. margarine or butter, softened
1 1/2 tsp. vanilla
5 eggs
16 oz. can Princella cut yams, drained
3 c. Pillsbury's Best self-rising flour, all-purpose or unbleached flour
2 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. raisins
8 1/4 oz. can crushed pineapple, well drained
15.75 oz. can Pillsbury ready to spread coconut pecan frosting supreme

Directions

1

Heat oven to 325°. Grease and flour 10-inch tube pan. In a large bowl, cream sugar, 1 cup margarine and 1 1/2 teaspoons vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon soda and nutmeg. Mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan. Spread evenly. Bake at 325° for 60 to 70 minutes or until toothpick inserted
2

in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely.