Yam Cake
Yam Cake is a moist, flavorful dessert featuring grated sweet potato and warming cinnamon, with crunchy pecans adding texture. Perfect for holidays or special gatherings, its rich sweetness and aromatic spices make it a comforting treat for those who enjoy hearty, spiced baked goods.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Sift and mix dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix in the oil and eggs until well combined.
- Add the grated raw sweet potato and pecans to the wet mixture.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into three greased cake pans.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the oil with unsweetened applesauce for a healthier version, which will keep the cake moist. If you're short on time, pre-grated sweet potato can be found in many grocery stores, saving prep time. Adding a pinch of nutmeg can enhance the flavor profile.
Serving Suggestions
This yam cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a side of Grape And Chicken Salad(With Mustard Dressing) for a refreshing contrast. It also makes a great breakfast option with coffee or tea alongside.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds or enjoy it cold as a sweet treat.
Nutrition & Diet Analysis (per serving)
Each serving of Yam Cake contains roughly 768 calories, with 8g protein, 65g carbohydrates, and 54g fat. It is an excellent source of vitamin A (31% of the Daily Value) and iron (28% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 839mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour for cake flour; however, the texture may be denser. If you want a gluten-free option, try a gluten-free all-purpose flour blend, but make sure it contains xanthan gum for proper binding.
How can I make this cake more flavorful?
To enhance the flavor, consider adding vanilla extract or a hint of nutmeg to the batter. You can also experiment with adding dried fruits like raisins or cranberries for a different texture and taste.
Can I freeze yam cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).