Down South Yam Cake

• 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

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 325u0b0 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.

sugar, margarine, vanilla, eggs, yams, allpurpose, baking powder, baking soda, salt, cinnamon, nutmeg, pecans, raisins, pineapple, pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919176 (may not work)