Yam Spice Cake

Sweet Potato (yam) Plant with flowers


My Aunt Emily’s recipe. 

Notes: These muffins are good without any frosting at all. I sometimes half the frosting recipe and only ice some of the muffins. The unfrosted muffins freeze very well and are good for breakfast. These taste especially good in the fall and make the house smell spicy.
1/3 Cup Oleo (I use butter)
1 Cup Sugar
2 Eggs
1 Cup Mashed Yams
1 Cup Sifted Flour
¼ t. Soda
2 t. Baking Powder
½ t. Salt
¾ t. Cinnamon
¼ t. Cloves
¾ t. Nutmeg
¼ t. Allspice
1 Cup Chopped Nuts
½ Cup Raisins
1/3 Cup Buttermilk

Cream butter and sugar until light and fluffy. Add eggs and mix well; stir in sweet potatoes. Sift together dry ingredients. Stir chopped nuts and raisins into dry mixture. Add dry ingredients to yam mixture alternately with buttermilk. Pour into well-greased muffin or cake pans (or use muffin papers). Bake 350 degrees 20 minutes or until cake tester is free from batter. Put cooled layers together, stacking with orange frosting. Cupcakes are best frosted while warm! They are really good to sample while warm, also!

½ Cup Condensed Milk (Eagle Brand)
2 t. Orange Juice
2 t. Grated Orange Rind
3 ½ Cup Powdered Sugar
Sift powdered sugar and mix with other ingredients. Blend well.

Aunt Emily says: This recipe was one I prepared often for my children while they were growing up. They were so very nutritious, filled with spices and loaded with extra raisins! They were cooked in muffin tins because we just loved cupcakes!!


One thought on “Yam Spice Cake”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s