Yam Spicecake Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Salt | 3/4 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1 teaspoon each of ground cinnamon and nutmeg | ||
| Ground cloves | 1/8 Teaspoon | |
| 1/2 cup soft butter or margarine | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 Small | |
| 1 1/4 cups cold mashed cooked or canned yams | ||
| Milk | 1/2 Cup (16 tbs) | |
| Fluffy white frosting | ||
| 1/4 cup coarsely chopped nuts | ||
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.
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.
Chef
