Yam Cranberry Bundt Cake

  • Yield: 16 servings


2/3cup margarine
1cup sugar
1large egg
3large egg whites
2 (15-ounce) cans sweet potatoes (yams), drained and mashed (2 cups)
3cups all-purpose flour
1teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1teaspoon baking powder
1teaspoon baking soda
1teaspoon vanilla extract
1cup coarsely chopped cranberries
1/2cup chopped walnuts, optional
2tablespoons flaked coconut
1tablespoon orange juice
1cup confectioners' sugar


  1. Preheat oven to 350F.
  2. 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.
  3. 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.
  4. 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.

Nutritional Info *per serving

  • Calories 293
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 13mg
  • Sodium 265mg
  • Carbohydrate 50g
  • Fiber 2g
  • Protein 5g