Sweet Potato-Orange Cake with Orange Glaze

16

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

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.