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Louisiana Yam Cake

14 Oct
This cake is so moist.  Once you try it, I’m sure that is one that you will bake often, particularly during the holidays. 

 

 

 

 

 



Ingredients:

  • 2 cups sifted flour
  • 1 1/2 teaspoons soda
  • 1/2 teaspoon cloves
  • 1 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups sugar
  • 1 1/4 cups cooking oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups mashed cooked yams
  • 1/2 cup chopped pecans

Frosting:

  • 1/2 stick butter, softened
  • 1 3-oz. package cream cheese, softened
  • 1/2 box confections’ sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup nuts

Directions:

  1. Preheat oven to 350 degrees F.
  2. Sift flour with soda, cloves, salt, cinnamon, and nutmeg.
  3. Combine sugar and oil in mixing bowl; mix thoroughly.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla.
  6. Stir in dry ingredients, yams, and pecans; mix thoroughly.
  7. Spoon batter into greased tube or bundt pan.
  8. Bake at 350 degrees for 1 hour and 15 minutes.
  9. Invert on plate to cool.
  10. Cream butter and cream cheese; mixing well.
  11. Stir in confectioners’ sugar, vanilla and nuts, mixing well.
  12. Remove cake from pan.
  13. Spread frosting on cooled cake.

Twist: Substituted yogurt for cooking oil; however cake was better with the oil.

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Posted by on October 14, 2011 in Cakes

 

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