3 c. sifted cake flour
3 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
2 c. less 2 tbsp. vegetable oil
1 1/2 c. granulated sugar
1 c. firmly packed dark brown sugar
5 eggs, separated
5 tbsp. very hot water
2 tbsp. bourbon (optional)
1 c. finely chopped pecans
2 1/2 c. grated fresh yams (2 med. size)
1/2 tsp. salt
1/4 tsp. cream of tartar

1. Grease and lightly flour a 10x4 inch angel cake tube pan. Sift flour, baking powder, cinnamon, ginger and nutmeg onto wax paper.

2. Combine oil and granulated and brown sugars in a large bowl. Beat with electric mixer until smooth. Beat in egg yolks, one at a time, then the hot water. Beat at high speed for 3 minutes, until mixture is smooth and creamy.

3. By hand, stir in the flour 1/4 at a time, then add the bourbon. Blend in the pecans and yams, stirring until well mixed. (The batter will be heavy.)

4. Beat egg whites with salt and cream of tartar in a small bowl until soft peaks form. Stir 1/4 of the egg whites into the cake batter, then carefully fold in remainder, until no streaks of white remain. Spoon batter into prepared pan.

5. Bake in a moderate oven (350 degrees) for 1 hour and 15 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 20 minutes. Remove from pan; cool completely. Makes 12 servings.