“I think I adapted this recipe from something printed on a can of yams about 20 years ago. I have always enjoyed this during the fall and winter seasons, and I think you will too. It is a nice change of pace from the usual spice cake.”
READY IN:
1hr 40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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.
  3. Cut up yams; add to creamed mixture, beating well until combined thoroughly.
  4. Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
  5. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
  6. Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
  7. Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.

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