Best 4 Down South Yam Cake Recipes

DOWN SOUTH YAM CAKE

Steps:

• 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.

ISLAND YAM BAKE

Steps:

• Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 325 degrees F (165 degrees C).
• Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
• Bake in preheated oven until hot and bubbly, 35 to 40 minutes.

DOWN SOUTH SWEET TEA CAKE

Steps:

• 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.

GLAZED CHOCOLATE YAM CAKE

Steps:

• FOR THE CAKE ~ Preheat oven to 450 degrees F.
• Prick yams with a fork in several places, then place on baking sheet & bake until tender, about 45 minutes, then remove from oven to cool.
• When cool enough to handle, peel yams & mash.
• Reduce oven temperature to 350 degrees F, then, with cooking spray, generously coat inside of a 9"x13" baking dish & set aside.
• In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
• In another large mixing bowl, with an electric mixer, beat together mashed yams, granulated sugar, brown sugar & vegetable oil until light & fluffy.
• Beat in egg whites until well combined, then fold in the shredded carrot.
• In a small bowl, stir together buttermilk & carrot juice, then alternately fold this mixture AND the flour mixture into yam mixture, beginning & ending with flour mixture.
• Spoon batter into prepared pan, smoothing the top, then bake 35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• FOR THE GLAZE ~ In a medium bowl, stir together powdered sugar, orange juice & orange zest, then drizzle over cooled cake.