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My Favorite - Rosh Hashana Sweet Potato Honey Cake

by Orli Avivor, September 12, 2012

Rosh Hashana Sweet Potato Honey Cake
1 cup honey
½ cup vegetable oil
3 eggs
½ cup orange juice concentrate, undiluted
½ teaspoon vanilla extract
2 ½ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup mashed sweet potatoes or yams
1 cup chopped walnuts
 
1. In a large bowl, blend honey and oil. Beat until fluffy. Beat in eggs, one at a time. Stire in orange juice concentrate and vanilla.
 
2. Combine the next five dry ingredients in another bowl. Blend into liquid mixture alternately with the mashed sweet potatoes. Stir in chopped walnuts.
 
3. Turn batter into a 10 by 4 inch tube cake pan (25 x 10centimeters) or a bundt cake pan. Bake in preheated 300 degree oven (150 in Israel) for one hour or until cake tester inserted comes out clean. Cool on a wire rack for 30 minutes before removing from Pan.
 
 
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