2 c  Sugar
1 1/2 c  Margarine/butter
1 1/2 tb Vanilla
5 x  Eggs
16oz can yams,drained,
Reserve 1T yam liquid
3 c  All purpose flour
2 tb Baking powder
2 tb Soda
1 ts Salt
2 tb Cinnamon
1/2 ts Nutmeg
1 c  Chopped pecans
1 c  Raisins
8 1/4 oz can crushed pineapp
Well drained, reserving 1/4
Liquid

-FROSTING –
1/2 c Packed brown sugar
Dash of salt
1/4 c Margarine/butter
1/4 c Reserved pineapple liquid
2 tb Half and half
1 tb Reserved yam liquid
3/4 c Powdered sugar
1 ts Vanilla
8 x Pecan halves

Heat oven to 325F. Grease and flour 10 in tube pan. In large bowl, cream
sugar, 1 1/2 c. margarine and 1 1/2 tsp vanilla until light and fluffy. Add
eggs, one at a time, beating well after each. Cut up yams; add to vreamed
mixture, beating until well mixed. lightly spoon flour into measuring cup;
level off. Add flour, baking powder, soda, salt, cinnamon and nutmeg; mix
well. By hand, fold in pecans, raisins and drained pineapple. Spoon bater
into prepared pan;spread evenly. Bake at 325F for 65-75 minutes or until
toothpick comes our clean. Cool upright in pan 10 min. Invert onto serving
plate. In medium saucepan, combine brown sugar, dash salt, 1/4 c
margarine, reserved 1/4 c. pineapple liquid, milk and reserved 1 T yam
liquid. Bring to a boil; boil threee minutes, stirring constantly. Remove
from heat; beat in powdered sugar adn 1 tsp vanilla until smooth. Cool
about 10 min. to allow frosting to thicken slightly, beating occasionally
to maintain smooth consistency. Beat well, quickly spoon ocer cake,
allowing some to run down sides. Garnish with pecan halves. (Note: to
substitute yams, use 1 1/4 c. mashed, cooked sweet potatoes)