Ingredients
Cake
1 large orange
2 cups firmly packed brown sugar
¾ cup Butter Flavor or Regular Shortening
4 eggs
1½ cups Bruce’s Cut or Whole Yams, drained and pureed
¼ cup water
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¾ teaspoon salt
1½ teaspoons baking soda
4 teaspoons baking powder
2 cups all purpose flour
1⅓ cups Oatmeal (Quick or Old Fashioned, uncooked)
½ cup chopped pecans
½ cup dried cranberries
4 teaspoons baking powder
Glaze
1 cup powdered sugar
4 teaspoons orange juice
¾ teaspoon orange peel
Nutritional information
No nutrition information available
Instructions
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.