Yam Cake

• 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

1. Heat oven to 325u0b0. 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 325u0b0 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.

sugar, margarine, vanilla, eggs, yams, flour, cinnamon, soda, nutmeg, pecans, raisins, pineapple, ready

Taken from www.cookbooks.com/Recipe-Details.aspx?id=105859 (may not work)