Down south yam cake

Down south yam cake

Ingredients/Components

• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 5 item
• vanilla
• chopped pecans - 1 c
• milk - 1 Tbsp
• salt - 1 tsp
• butter - 1/4 c
• nutmeg - 1/2 tsp
• soda - 2 tsp
• baking powder - 2 tsp
• all-purpose flour - 3 c
• powdered sugar - 3/4 c
• dash of salt - 1 item
• raisins - 1 c
• pecan halves - 8 item
• butter or oleo
• pineapple juice - 1/4 c
• can yams - 16 oz
• Set aside
• can crushed pineapple save 1/4 c

How to make down south yam cake:

Drain yams, reserve 1 tablespoon liquid. Set aside. Heat oven to 325°. Grease and flour 10-inch tube pan. In large bowl cream sugar, butter and vanilla until light and fluffy. Add one egg at a time, beating well after each. Cut up yams. Add to cream mix. Beat until well mixed. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well. Fold in pecans, raisins and well drained pineapple. Spoon batter into prepared pan. Spread evenly. Bake 65 to 75 minutes using a toothpick to test for doneness. Cool upright 10 minutes. Invert to serving plate.Frosting for Yam Cake:1/2 c. brown sugar dash of salt1/4 c. butter1/4 c. pineapple juice1 Tbsp. milk3/4 c. powdered sugar1 tsp. vanilla8 pecan halves In medium saucepan combine brown sugar, salt, butter, pineapple juice, milk and 1 tablespoon yam liquid (reserved from yam cake). Boil 3 minutes, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until smooth. Cool 10 minutes to allow mixture to thicken slightly, beating occasionally to maintain smooth consistency. Beat well. Quickly spoon over yam cake allowing some to run over the sides. Garnish with pecans.

Recipe categories: Desserts, Cakes, Southern u.s..