2 c. sugar
1 1/2 c. butter
1 1/2 tsp. vanilla
5 eggs
1 (16 oz.) can yams, drained reserving 1 tbsp. liquid
3 c. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. nutmeg
1 c. chopped pecans
1 c. dates
1 (8 1/4 oz.) can crushed pineapple well drained reserving 1/4 c. liquid

Heat oven to 325 degrees. Grease and flour 10-inch tube pan.

In large bowl, cream sugar, 1 1/2 cups butter and 1 1/2 teaspoons vanilla until light and fluffy. Add eggs, one at a time beating well after each. Cut up yams, add to creamed mixture, beating until well mixed. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, soda, salt, cinnamon, ginger and nutmeg; mix well.

By hand, fold in pecans, dates and drained pineapple. Spoon batter into prepared pan; spread evenly. Bake at 325 degrees for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 10 minutes. Invert onto serving plate. Cool completely.

FROSTING:

1/2 c. firmly packed brown sugar
Dash salt
1/4 c. butter
1/4 c. reserved pineapple liquid
2 tbsp. milk or half and half
1 tbsp. reserved yam liquid
3/4 c. powdered sugar
1 tsp. vanilla
8 pecans halves

In medium saucepan, combine brown sugar, dash salt, 1/4 cup butter, reserved 1/4 cup pineapple liquid, milk and reserved 1 tablespoon yam liquid. Bring to boil; boil 3 minutes, stirring constantly. Remove from heat; beat in powdered sugar and 1 teaspoon vanilla until smooth.

Cool about 10 minutes to allow frosting to thicken slightly, beating occasionally to maintain smooth consistency. Beat well; quickly spoon over cake, allowing some to run down sides.

Garnish with pecan halves. Makes 20 servings.

TIP: To substitute for yams use 1 1/4 cups mashed, cooked sweet potatoes.