Down South Yam Cake

• 2 c. sugar
• 1 c. butter, softened
• 1 1/2 tsp. vanilla
• 5 eggs
• 1 (16 oz.) can cut yams, drained
• 3 c. flour
• 2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. nutmeg
• 1 c. chopped pecans
• 1 c. raisins
• 1 (8 1/4 oz.) can crushed pineapple, drained
• 1 (15.75 oz.) can ready to spread coconut pecan frosting supreme

1. Heat oven to 325u0b0.
2. Grease and flour 10-inch tube pan.
3. In large bowl, cream sugar, butter and vanilla until light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Cut up yams; add to creamed mixture, beating until well mixed.
6. Lightly spoon flour into measuring cup; level off.
7. Add flour, cinnamon, soda and nutmeg; mix well.
8. By hand, fold in pecans, raisins and drained pineapple.
9. Spoon batter into prepared pan; spread evenly. Bake at 325u0b0 for 60 to 70 minutes, or until toothpick inserted in center comes out clean.
10. Cool upright in pan for 10 minutes. Invert onto serving plate.
11. Cool completely.

sugar, butter, vanilla, eggs, yams, flour, cinnamon, baking soda, nutmeg, pecans, raisins, pineapple, coconut pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938079 (may not work)