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Sweet Potato-Orange Cake with Orange Glaze


1 large orange
2 cups firmly packed brown sugar
3/4 cup Butter Flavor or Regular Shortening
4 eggs
1 1/2 cups Bruce’s Cut or Whole Yams, drained and pureed
1/4 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 1/2 teaspoons baking soda
4 teaspoons baking powder
2 cups all purpose flour
1 1/3 cups Oatmeal (Quick or Old Fashioned, uncooked)
1/2 cup chopped pecans
1/2 cup dried cranberries
4 teaspoons baking powder
1 cup powdered sugar
4 teaspoons orange juice
3/4 teaspoon orange peel


Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
Heat oven to 350 degree F. Grease a 10 cup Bundt or tube pan. In a large bowl, beat brown sugar and shortening until fluffy. Beat in eggs, one at a time. Mix in sweet potato, water and ground orange. In a separate bowl, combine cinnamon, cloves, salt, baking soda, baking powder, flour and oatmeal. Gradually add to pumpkin mixture; mix well. Stir in nuts and cranberries Spread into pan. Bake 60 to 70 minutes or until wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix together powdered sugar, orange juice and orange peel until smooth; drizzle over cake. Serves 16.

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Nutritional Information
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