Spiced Sweet Potato, Cranberry, and Pecan Cake with Orange-Cinnamon Glaze

With cranberries, pecans, cloves, and orange, this cake smells and tastes like Christmas. Plus everyone needs a bundt cake on their Christmas table, so why not make it this one? 

Serves 12-16


2 3/4 cups all-purpose flour

1 1/4 teaspoon baking powder 

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 1/2 sticks butter, room temperature

1 cup light brown sugar

3/4 cup sugar

1 3/4 cups cooked mashed red-skinned sweet potatoes or garnet yams

3 large eggs

1/2 cup, plus 2 tablespoons whole milk

3 tablespoons honey

2 teaspoons pure vanilla extract

1/2 cup chopped pecans, plus 2 tablespoons for optional garnish

1/2 cup chopped Medjool dates (or prunes)

2/3 cup frozen, unthawed cranberries, coarsely chopped

zest of 1 orange (about 1 tablespoon)


1 cup confectioners' sugar

zest of 1 orange

1/4 teaspoon cinnamon

several droplets of milk

1. Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking spray a 9-10-inch Bundt pan.

2. In a large bowl, stir the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a separate bowl, add butter and sugars. Using an electric mixer on medium-high speed, beat the butter and sugars. Add the sweet potatoes and eggs and beat. Add milk, honey, and vanilla, and beat. Add the flour mixture in small batches, beating after each, until just incorporated. Stir in pecans, dates, cranberries, and orange zest.

4. Bake for 50 to 60 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool at least 30 minutes before glazing. 

5. Icing: In a small bowl whisk 1 cup confectioners' sugar, orange zest, and cinnamon. Add a few droplets of milk, and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. Using a spoon, drizzle the icing in the grooves of the cake. Garnish with a few orange zest curls and/or chopped pecans, if desired. Allow to set for at least 15-20 minutes before slicing.