Yam Spice Cake

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Sweet Potato (yam) Plant with flowers

YAM SPICE CAKE

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!

ORANGE FROSTING
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!!

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