Yam Cake Recipe – Eats Now

Name: Yam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted flour (plain); 1 1/2 tsp. soda; 1 tsp. salt; 1/2 tsp. cloves; 1 1/2 tsp. cinnamon; 1 tsp. nutmeg; 2 c. sugar; 1 1/4 c. cooking oil; 4 eggs; 2 tsp. vanilla; 2 c. mashed yams or sweet potatoes; 1 c. chopped nuts (pecans); Cream Cheese Filling

Servings: persons

2 c. sifted flour (plain)
1 1/2 tsp. soda
1 tsp. salt
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1 tsp. nutmeg
2 c. sugar
1 1/4 c. cooking oil
4 eggs
2 tsp. vanilla
2 c. mashed yams or sweet potatoes
1 c. chopped nuts (pecans)
Cream Cheese Filling

1
Resift flour with salt and soda, cloves, cinnamon and nutmeg. In mixing bowl, combine sugar and cooking oil; mix thoroughly. Add eggs, one at a time, mixing after each addition.
2
Add dry ingredients and mashed yams, pecans and vanilla.
3
Mix thoroughly. Put into greased tube pan and bake in moderate oven at 350u00b0
4
for 1 hour and 15 minutes.
5
Cool.
6
Slit cake horizontally and spread filling between sections.

1822

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. sifted flour (plain), 1 1/2 tsp. soda, 1 tsp. salt, 1/2 tsp. cloves, and more.

Yes, Yam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yam Cake

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