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