{"id":1134,"date":"2013-08-30T14:23:15","date_gmt":"2013-08-30T12:23:15","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1134"},"modified":"2020-04-04T11:06:06","modified_gmt":"2020-04-04T09:06:06","slug":"%d7%9c%d7%97%d7%9d-%d7%91%d7%98%d7%98%d7%94","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1134&lang=en","title":{"rendered":"Yam “Bread”"},"content":{"rendered":"

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…<\/p>\n

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\"2015-11-17<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

3 cups flour (for a GF version, use “Tami” GF flour mix)
\n2 cups sugar
\n1 tsp. baking soda
\n3 eggs
\n2 cups yam, shredded
\n1 cup vegetable oil
\n1 can (8oz) crushed pineapple, drained
\n1 cup pecans, chopped
\n\u00bd tsp. cinnamon
\n2 tsp. vanilla extract<\/p>\n

Preparation<\/h3>\n

Coat two loaf pans with non-stick cooking spray.
\nPreheat your oven to 160C\/320F.
\nIn a large bowl combine flour, sugar, baking soda and cinnamon.
\nIn a smaller bowl, beat eggs.
\nAdd yam, oil, pineapple, pecans and vanilla extract and mix well.
\nStir into dry ingredients just until moistened. Do not over mix.
\nPour batter into the prepared pans.
\nBake for about an hour until dry but moist.
\nLet cool completely.<\/p>\n

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