You are here: Home » Recipes » Yam Cranberry Bundt Cake Yam Cranberry Bundt Cake Recipe by Relish ContributorKitchen Tested Yield 16 servings A nice shot of beta carotene in every bite of this holiday cake. PrintEmail Ingredients 2/3 cup margarine1 cup sugar1 large egg3 large egg whites2 (15-ounce) cans sweet potatoes (yams), drained and mashed (2 cups)3 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 teaspoon baking powder1 teaspoon baking soda1 teaspoon vanilla extract1 cup coarsely chopped cranberries1/2 cup chopped walnuts, optional2 tablespoons flaked coconut1 tablespoon orange juice1 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. Sprinkle 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.