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Yam Spicecake Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|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)|
|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)|
Calories 580 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.5%
Saturated Fat 11.3 g56.4%
Trans Fat 0 g
Cholesterol 96.1 mg
Sodium 547.1 mg22.8%
Total Carbohydrates 92 g30.8%
Dietary Fiber 1.8 g7.2%
Sugars 26.7 g
Protein 8 g16.1%
Vitamin A 11.2% Vitamin C 0.23%
Calcium 18.2% Iron 20.1%
*Based on a 2000 Calorie diet
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.