Yam Cranberry Bundt Cake
Kitchen Tested 
- Yield 16 servings
A nice shot of beta carotene in every bite of this holiday cake.
Ingredients
- 2/3 cup margarine
- 1 cup sugar
- 1 large egg
- 3 large egg whites
- 2 -- (15-ounce) cans sweet potatoes (yams), drained and mashed (2 cups)
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped cranberries
- 1/2 cup chopped walnuts, optional
- 2 tablespoons flaked coconut
- 1 tablespoon orange juice
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 350F.
- In a mixing bowl, beat together margarine and sugar until blended. Add egg and egg whites, one at a time, beating well after each addition. Mix in sweet potato.
- In another bowl, mix together flour, cinnamon, nutmeg, baking powder and baking soda. Gradually add flour mixture to creamed mixture, beating well after each addition. Add vanilla and cranberries.
- Pour half of batter into a 10-inch bundt pan coated with nonstick cooking spray. Spinkle walnuts and coconut over batter. Cover the remaining batter. Bake about 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 minutes; invert onto a serving plate. In small bowl, mix together orange juice and confectioners' sugar. Spoon glaze over cake.
