Down South Yam Cake
"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
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 2 cups sugar
- 1 cup butter, softened
- 1 1⁄2 teaspoons vanilla
- 5 eggs
- 1 (16 ounce) can cut yams, drained
- 3 cups all-purpose flour (make sure they are lightly spooned into measuring cup and leveled off)
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 cup chopped pecans
- 1 cup raisins
- 1 (8 1/4 ounce) can crushed pineapple, drained well
- 1 (15 3/4 ounce) can ready-to-spread coconut pecan frosting
directions
- Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
- In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Cut up yams; add to creamed mixture, beating well until combined thoroughly.
- Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
- 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.
- Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
- 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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Reviews
-
Made this cake as my potluck contribution to a kind of early Thanksgiving celebration, & it was a big hit! I particularly enjoyed the combo of fruits & nuts in it! I'll be making this again in another couple of weeks when I have a dinner party right here! Definitely a keeper of a recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
