Yam Cake Recipe – Eats Now

Name: Yam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. mashed yams; 2 c. brown sugar, packed; 4 eggs; 1/2 tsp. vanilla; 2 1/2 c. plain flour; 1 tsp. soda; 1 tsp. cinnamon; 1 c. chopped nuts; 3/4 c. butter; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. nutmeg; 1 Tbsp. lemon juice

Servings: persons

1 c. mashed yams
2 c. brown sugar, packed
4 eggs
1/2 tsp. vanilla
2 1/2 c. plain flour
1 tsp. soda
1 tsp. cinnamon
1 c. chopped nuts
3/4 c. butter
1 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
1 Tbsp. lemon juice

1
Boil yams, mash and let cool.
2
In large bowl, cream together butter and sugar until fluffy.
3
Add eggs one at a time, beating after each egg.
4
Stir in lemon juice and vanilla.
5
Sift flour, soda, baking powder, cinnamon, salt and nutmeg.
6
Beat into first mixture; add nuts and turn into a greased and floured 10-inch tube pan.
7
Bake at 300u00b0 for 1 hour and 20 minutes or until a wooden pick comes out clean.
8
This recipe was given to me by Mrs. Aleece Lane in 1989.

No nutrition data on file — estimate from the ingredient list.

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: 1 c. mashed yams, 2 c. brown sugar, packed, 4 eggs, 1/2 tsp. vanilla, 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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