Down South Yam Cake

• 2 c. sugar
• 1 c. butter, softened
• 1 1/2 tsp. vanilla
• 5 eggs
• 16 oz. can cut yams, drained or 1 1/4 c. cooked mashed sweet potatoes
• 3 c. self-rising flour
• 1/2 tsp. soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 c. chopped pecans
• 1 c. raisins
• 8 1/4 oz. can crushed pineapple, well drained
• 15.75 oz. can coconut pecan frosting supreme

1. Heat oven to 325u0b0.
2. Grease and flour 10-inch tube pan.
3. In a large bowl, cream sugar, butter and vanilla.
4. Add eggs, one at a time.
5. Add mashed yams, beating well.
6. Lightly spoon flour in measuring cup; level.
7. Add flour, soda, cinnamon and nutmeg; mix well.
8. By hand, fold in pecans, raisins and pineapple.
9. Spread batter into pan evenly.
10. Bake for 60 to 70 minutes.
11. Cool in pan 10 minutes.
12. Invert on plate and cool completely.
13. Heat frosting until melted, stirring constantly.
14. Spoon over cake.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30493 (may not work)