Holiday Bundt Cake with Cranberries and Nuts Not Reviewed

The sweet potatoes in this recipe make for a moist cake while the cranberries and nuts add color and texture. This is sure to be better than fruit cake.

Ingredients:

• 1 cup sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 cups canned mashed sweet potatoes
• 2 teaspoons vanilla
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 cup coarsely chopped dried cranberries
• 1/2 cup chopped pistachios
• Glaze:
• 1 1/2 cups powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon soft butter
• 2-3 tablespoons whipping cream

Directions:

Heat oven to 350 degrees. Butter a 12 inch bundt pan and dust with flour. In a large mixing bowl, whisk together both sugars and vegetable oil until blended. Add eggs, one at a time, until blended. Whisk in sweet potatoes and vanilla. In a medium bowl, sift together flour, baking powder, baking soda and pumpkin pie spice. Add flour mixture to sweet potato mixture in a mixing bowl and beat until blended. Stir in cranberries and pistachios. Spoon batter into prepared pan and bake 60-70 minutes, or until cake tests done. Cool cake in pan on rack, then run knife around pan to loosen cake. Invert onto a rack to cool. Glaze: Whisk all glaze ingredients together until smooth, adding more cream by the teaspoonful, if glaze is too thick. Drizzle cake with glaze, allowing it to drip down sides. Let cake sit at least one hour to set the glaze.

Number of Servings: 12