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Frosted Southern Yam Cake

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Submitted by: Jo Grossman

 

The batter for this cake contains canned yams or sweet potatoes, pecans, raisins, pineapple & spices, with a brown sugar-powdered sugar glaze.
 

Ingredients

  • 2 cups sugar
  • 1 1/2 cups butter or margarine, softened
  • 1 1/2 tsp vanilla
  • 5 eggs
  • 16 oz can of yams, draine & reserve 1 Tbsp liquid
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1, 8 1/4 oz can crushed pineapple, well drained, reserving 1/4 cup liquid for the frosting
  • .......
  • 1/2 cup firmly packed brown sugar
  • Dash salt
  • 1/4 cup butter or margarine
  • (1/4 cup pineapple liquid)
  • 2 tbsp milk
  • (1 Tbsp yam liquid)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • Pecan halves

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Method

Heat oven to 325. Grease and flour a 10-inch tube pan. In a large bowl cream the sugar, 1 1/2 cups butter and 1 1/2 tsp. vanilla until light and fluffy. Add eggs, one at a time, beating well each time. Cut up yams. Add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup, level off. Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Add to yam mixture. Mix just until blended. By hand fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan. Spread evenly. Bake for 65 to 75 minutes or until tookpick inserted in center comes out clean. Cool completely. In medium pan combine brown sugar, salt, 1/4 cup butter, the reserved 1/4 cup pineapple liquid, milk and the reserved tablespoon yam liquid. Bring to boil. Boil for 3 minutes, stirring constantly. Remove from heat. Beat in powdered sugar and 1 t. vanilla until smooth. Cool 10 minutes, beating now and then to maintain smooth consistency. Beat well and quickly spoon over cake, allowing frosting to run down sides. Garnish top with pecan halves.

 

Notes: You may use sweet potatoes rather than yams, if you wish.

 

Number of Servings: 16

 

Submitted by: Jo Grossman ()

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