Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Sugar
1 1/2 c Margarine/butter
1 1/2 tb Vanilla
5 x Eggs
16oz can yams,drained,
Reserve 1T yam liquid
3 c All purpose flour
2 tb Baking powder
2 tb Soda
1 ts Salt
2 tb Cinnamon
1/2 ts Nutmeg
1 c Chopped pecans
1 c Raisins
8 1/4 oz can crushed pineapp
Well drained, reserving 1/4
Liquid

--------------------------FROSTING-------------------------------
1/2 c Packed brown sugar
Dash of salt
1/4 c Margarine/butter
1/4 c Reserved pineapple liquid
2 tb Half and half
1 tb Reserved yam liquid
3/4 c Powdered sugar
1 ts Vanilla
8 x Pecan halves

Heat oven to 325F. Grease and flour 10 in tube pan. In large bowl,
cream sugar, 1 1/2 c. margarine and 1 1/2 tsp vanilla until light and
fluffy. Add eggs, one at a time, beating well after each. Cut up
yams; add to vreamed mixture, beating until well mixed. lightly spoon
flour into measuring cup; level off. Add flour, baking powder, soda,
salt, cinnamon and nutmeg; mix well. By hand, fold in pecans,
raisins and drained pineapple. Spoon bater into prepared pan;spread
evenly. Bake at 325F for 65-75 minutes or until toothpick comes our
clean. Cool upright in pan 10 min. Invert onto serving plate. In
medium saucepan, combine brown sugar, dash salt, 1/4 c margarine,
reserved 1/4 c. pineapple liquid, milk and reserved 1 T yam liquid.
Bring to a boil; boil threee minutes, stirring constantly. Remove
from heat; beat in powdered sugar adn 1 tsp vanilla until smooth.
Cool about 10 min. to allow frosting to thicken slightly, beating
occasionally to maintain smooth consistency. Beat well, quickly spoon
ocer cake, allowing some to run down sides. Garnish with pecan
halves. (Note: to substitute yams, use 1 1/4 c. mashed, cooked sweet
potatoes)

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