Golden Yam Cake
This Golden Yam Cake has an extremely moist and delicate texture and is topped with a simple powdered sugar icing that complements it perfectly. This unique cake is one of the most requested desserts in my kitchen!
Servings: 12 servings
- 1 cup butter softened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 small red-skinned yam peeled and shredded (approximately 2 cups)
- 1 ½ cups powdered sugar
- 3 tablespoons butter softened
- 3 tablespoons milk
Preheat the oven to 350 degrees F. Coat a 9- x13-inch baking dish with nonstick cooking spray.
In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl combine the flour, baking powder, and salt. Use a spoon to stir the dry mixture into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the prepared baking dish.
Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly for 5 to 10 minutes before icing.
With your hand mixer, mix together the powdered sugar, butter, and milk until smooth. Spread over the cake while still warm.
Calories: 464kcal | Carbohydrates: 54g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 347mg | Potassium: 597mg | Fiber: 2g | Sugar: 33g | Vitamin A: 837IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 1mg