Yam Orange Cake

Mrs. Otta Mae Adkins
New Iberia, La. #207 OES

  • 1/3 cup Orange Juice
  • 1 envelope plain gelatin

Soak 5 minutes and then heat over low fire till gelatin melts. Set aside.

Into large mixing bowl:

  • 1 package yellow cake mix
  • 2 cups sieved yams, drained first (#2 1/2 can)
  • 3/4 cup fine grade vegetable oil
  • 2 Tbsp grated orange rind
  • 1 cup brown sugar

Add the slightly cooled gelatin mixture. Add 1 at a time, beating after each 3 eggs.


  • 1 tsp soda
  • 1 Tbsp liquid drained from yams
  • 1 egg

Beat 1 minute and add to cake mix mixture.

Pour into a greased and floured tube pan. Bake 1 1/2 hours at 325°. Or 2 greased and floured 8″ square pans and bake for 55 minutes at 350°.

After baking, allow the cake to set 10 minutes before removing from the pan. Frost when cool with:

Cream Cheese Frosting

Shake in a jar to mix well

  • 3/4 cup milk
  • 1/4 cup all purpose flour

Pour into a saucepan and cook constantly over boiling water till mixture is thick; boil 1 minute. Set aside to cool.

Beat 4 ounce package cream cheese till soft consistency.


  • 1 cup shortening and cream in gradually
  • 2 cups sifted confectioners’ sugar
  • 1 tsp vanilla; beat in well

Add cooled mixture and beat till fluffy. Spread on cake.


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