1 1/2 c. brown sugar
1 tsp. vanilla
16 oz. can sweet potatoes
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking powder
1 c. chopped pecans
8 1/4 oz. can crushed pineapple
1 c. butter
5 eggs
3 c. unbleached flour
1/2 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
1 c. raisins
1 can prepared coconut pecan frosting

1. Preheat oven to 325 degrees.

2. Cream butter, sugar and vanilla.

3. Add eggs; mix well.

4. Mix in sweet potatoes.

5. Add flour, cinnamon, nutmeg, ginger, baking soda and salt; mix well.

6. Fold in pecans, raisins and pineapple.

7. Spoon batter into greased and floured bundt pan.

8. Bake 60-70 minutes.

9. Cool 10 minutes; turn out onto serving dish.

10. Heat frosting until just melted.

11. Spoon over cooled cake.