Yam Cranberry Bundt Cake

Kitchen Tested
  • Yield 16 servings

A nice shot of beta carotene in every bite of this holiday cake.


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


  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.



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