Down South Yam Cake


  • 2 cups sugar
  • 1 1/2 cup butter, softened
  • 1 1/2 tsp. vanilla
  • 5 eggs
  • 16 oz. can yams, drained, reserving 1 Tbsp. of liquid
  • Ad
  • 3 cup flour
  • 2 tsp. baking powder
  • 2 tsp. soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 2 1/2 tsp. nutmeg
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1 can crushed pineapple, well drained, reserving 1/4 cup liquid


  • 1/2 cup firmly packed brown sugar
  • Dash salt
  • 1/4 cup butter
  • 1/4 cup reserved pineapple liquid
  • 2 Tbsp. milk
  • 1 Tbsp. reserved yam liquid
  • 3/4 cup powdered sugar
  • 1 tsp. vanilla
  • 8 pecan halves


Heat oven to 325 degrees F. Grease and flour 10 inch tube pan. In large bowl, cream sugar, 1 1/2 cup butter and 1 1/2 tsp. vanilla until light and fluffy. Add eggs, one at a time, beating well after each.

Cut up yams; add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, soda, salt, cinnamon, and nutmeg; mix well. By hand, fold in pecans, raisins, and drained pineapple.


Spoon batter into prepared pan; spread evenly. Bake at 325 degrees F for 65-75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely.

In medium saucepan, combine brown sugar, dash salt, 1/4 cup butter, reserved 1/4 cup pineapple liquid, milk and reserved 1 Tbsp. yam liquid. Bring to a boil; boil 3 minutes, stirring constantly. Remove from heat; beat in powdered sugar and 1 tsp. vanilla until smooth.

Cool about 10 minutes to allow frosting to thicken slightly, beating occasionally to maintain smooth consistency. Beat well; quickly spoon over cake, allowing some to run down sides. Garnish with pecan halves. Makes 20 servings.

Note: 1 1/4 cup mashed, cooked sweet potatoes can be substituted for yams.

By Robin from Washington, IA


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