Ingredients
- 2 cup sugar
- 1 1/2 cup butter, softened
- 1 1/2 tsp. vanilla
- 5 eggs
- 16 oz. can yams, drained, reserving 1 Tbsp. of liquid
- 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
Frosting
- 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
Directions
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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