Cajun and Creole Recipes
Cajun Yam Cake
Yield: 1 (9 inch) three-layer cake
Ingredients
Cake
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 1/2 cups canned mashed yams
Filling
- 1 (20 ounce) can crushed pineapple
- 1 cup granulated sugar
- 2 1/2 tablespoons cornstarch
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/4 cup (1/2 stick) butter
- 1 pound confectioners' sugar
- 1 tablespoon vanilla extract
Instructions
- Heat oven to 350 degrees F. Oil and flour three 9 inch cake pans. Set aside.
Cake
- In a large mixing bowl, cream sugar and oil until well blended.
- Add eggs, one at a time, whipping after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla extract, pecans and mashed yams.
- When all is well blended, pour evenly into the cake pans.
- Bake for 40 minutes or until cake tester comes out clean.
Filling
- While cake is baking, make filling by combining pineapple, sugar and cornstarch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes.
- When mixture has thickened, remove from heat and allow filling to cool.
Cream Cheese Frosting
- In the bowl of an electric mixer, combine cream cheese, butter, confectioners; sugar and vanilla extract. Blend on low speed until well mixed. Whip until frosting is fluffy and smooth.
- Remove and set aside.
- When cakes are done, remove from oven and allow to cool.
- Remove cakes from baking pans and spread pineapple filling between layers. Frost with the cream cheese frosting and serve.