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Yam Spicecake

Global.Potpourri's picture
Ingredients
  Sifted cake flour 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2 Small
  Mashed yams 1 1⁄4 Cup (20 tbs) (Cooked / Canned, Use Cold)
  Milk 1⁄2 Cup (8 tbs)
  Fluffy white frosting 1 Cup (16 tbs)
  Coarsely chopped nuts 1⁄4 Cup (4 tbs)
Directions

Sift first 7 ingredients.
Cream butter, add sugar, and cream until light and fluffy..
Add eggs, one at a time, beating thoroughly after each addition.
Beat in yams.
Add sifted dry ingredients and milk, beating only until smooth.
Line two 8-inch layer-cake pans with wax paper.
Pour batter into pans.
Bake in preheated moderate oven (350°F.) for about 35 minutes.
Turn out on racks and peel off paper.
Cool, and frost.
Top with nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

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