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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Spicy yam cake is a Deep South favorite. Hope you Enjoy! Ingredients:
1 (15-ounce) can cut yams, drained |
1 (8-1/4-ounce) can crushed pineapple, drained |
1 (15-3/4-ounce) can coconut pecan frosting |
1 cup butter or margarine, softened |
1-1/2 teaspoons vanilla |
1/2 teaspoon baking soda |
1 cup chopped pecans |
2 cups sugar |
5 eggs |
3 cups all-purpose flour |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1 cup raisins |
Directions:
1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yams to creamed mixture, beating until well mixed.
3. Add flour, cinnamon, soda and nutmeg; mix well. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan; spread evenly.
4. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely.
5. In medium saucepan, heat frosting over medium heat just until melted, stirring constantly. Spoon over cooled cake, allowing some to run down sides.
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