Down South Yam Cake

• 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

1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Cut up yams; add to creamed mixture, beating well until combined thoroughly.
4. Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
5. 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.
6. Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
7. Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.

sugar, butter, vanilla, eggs, yams, allpurpose, cinnamon, baking soda, baking powder, salt, nutmeg, pecans, raisins, pineapple, readytospread

Taken from www.food.com/recipe/down-south-yam-cake-403234 (may not work)