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.

Ingredients

16 serv.

sugar↗2 cups
butter, softened↗1 cup
vanilla↗1 1⁄2 teaspoons
eggs↗5
cut yams, drained↗1
(16 ounce) can
all-purpose flour↗3 cups
cinnamon↗2 teaspoons
baking soda↗2 teaspoons
baking powder↗2 teaspoons
salt↗1 teaspoon
nutmeg↗1⁄2 teaspoon
chopped pecans1 cup
raisins↗1 cup
crushed pineapple, drained well↗1
(8 1/4 ounce) can
ready-to-spread coconut pecan frosting1
(15 3/4 ounce) can

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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