Cakes,  Can be prepared in advance,  Dairy Free,  Fruit Cakes,  Gluten Free,  Kosher,  One-Bowl Cakes,  Parve,  Quickies,  Rosh Ha'Shana,  Soy Free,  Vegetarian

Yam “Bread”

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This cake has a misnomer… It’s shape and general look may resemble bread, but its taste is light-years away. It is my go-to stand-in for honey cakes (which I personally dislike despite my love of honey), and I never wait for a special occasion to make it…

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2015-11-17 14.24.19

Ingredients

3 cups flour (for a GF version, use “Tami” GF flour mix)
2 cups sugar
1 tsp. baking soda
3 eggs
2 cups yam, shredded
1 cup vegetable oil
1 can (8oz) crushed pineapple, drained
1 cup pecans, chopped
½ tsp. cinnamon
2 tsp. vanilla extract

Preparation

Coat two loaf pans with non-stick cooking spray.
Preheat your oven to 160C/320F.
In a large bowl combine flour, sugar, baking soda and cinnamon.
In a smaller bowl, beat eggs.
Add yam, oil, pineapple, pecans and vanilla extract and mix well.
Stir into dry ingredients just until moistened. Do not over mix.
Pour batter into the prepared pans.
Bake for about an hour until dry but moist.
Let cool completely.