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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.

Time: 100 minutes


  • 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

down south yam cake image

Number Of Ingredients: 15


  1. sugar
  2. butter
  3. vanilla
  4. eggs
  5. yams
  6. all-purpose flour
  7. cinnamon
  8. baking soda
  9. baking powder
  10. salt
  11. nutmeg
  12. pecans
  13. raisins
  14. crushed pineapple
  15. coconut pecan frosting


I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. -Melissa Millwood, Lyman, South Carolina

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 12 servings.


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Down South Sweet Tea Cake image

Number Of Ingredients: 10


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup strong brewed tea, cooled, divided
  • 4 large eggs, room temperature
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup chopped pecans, toasted
  • 2 cups confectioners' sugar
  • 1/3 cup unsalted butter, melted


I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 20 servings.


  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

Billie's Southern Sweet Potato Cake image

Number Of Ingredients: 17


  • 4 large eggs, room temperature
  • 2 cups sugar
  • 2 cups canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups shredded peeled sweet potatoes (about 2 medium)
  • 1 cup finely chopped walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

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