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

Heat oven to 325 degrees Fahrenheit. Grease and flour a 10 inch tube pan. In a large bowl, cream sugar, butter, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each. Cut up yams, add to creamed mixture. Add all spices, salt, soda and baking powder. Mix well, add nuts, raisins, and pineapple, reserving 1/4 c. of the liquid. Heat oven to 325 degrees. Grease and flour a 10 inch tube pan. Bake for 1 1/2 hours or until a toothpick comes out clean.

FROSTING FOR YAM CAKE:

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

In medium saucepan, combine brown sugar, dash of salt 1/4 cup of butter, pineapple juice reserved from crushed pineapple, 2 tablespoons of milk and 1 tablespoon of yam liquid. Bring to a boil stirring constantly, remove from heat, beat in powdered sugar and 1 teaspoon of vanilla. Cool about 10 minutes to allow it to cool. It will thicken slightly. Beat well and spread over cake and let run down sides of the cake.