Down South Yam Cake Recipes

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
• In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
• Cut up yams; add to creamed mixture, beating well until combined thoroughly.
• Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
• By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
• Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
• Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Steps:

• Grease one 7 inch square tin with cooking oil.
• Set aside Start cooking water in a steamer.
• Meanwhile, prepare Step (3) to (5).
• In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter.
• Set aside.
• Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant.
• Add yam and 320 ml water and bring mixture to a boil.
• Reduce heat and add batter prepared in (3).
• Season with salt, sugar and pepper.
• Keep stirring.
• When batter thickens (but not'solidifies'), dish out to prepared tin.
• Steam yam cake over rapid boiling water for 1 hour.
• Meanwhile, prepare the savoury topping.
• Heat 2 tbsp oil in a pan.
• Fry the reserved shallots till fragrant.
• Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry.
• Season topping with sugar, light soy sauce, pepper and five spice powder.
• Dish out and set aside.
• When yam cake is cooked, let cool for 30-45 minutes.
• Spread topping on top of yam cake (as shown in picture).
• Garnish with spring onion and chopped chilies.
• Serve.

Steps:

• Place yams into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 325 degrees F (165 degrees C).
• Return yams to the cooking pot, and mash with juice until smooth. Pack mashed yams into a 3 quart casserole dish, dot with butter, then sprinkle with brown sugar and nuts. Loosely cover with aluminum foil.
• Bake in preheated oven until hot and bubbly, 35 to 40 minutes.