INGREDIENTS:
- 3/4 cup frozen orange juice concentrate, thawed, divided
- 4 large eggs
- 2 cups granulated sugar
- 1 cup melted butter
- 2 teaspoons vanilla
- 2 cups mashed sweet potatoes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon powdered ginger
- 2/3 cup plain or vanilla yogurt or sour cream
- 1 1/2 cups cranberries
- -
- Glaze:
- 1/2 cup light brown sugar, packed
- 4 tablespooons butter
- 1/4 cup heavy whipping cream
- 1 teaspoon finely grated orange zest, optional
- pinch cinnamon
- 2 tablespoons reserved orange juice concentrate
PREPARATION:
In the bowl of an electric mixer with paddle attachment or with a hand-held mixer, beat eggs and sugar on medium speed until thick and lemon-colored. Beat in the melted butter and vanilla, then slowly beat in mashed sweet potatoes. Beat 1/2 cup plus 2 tablespoons of the orange juice concentrate into the batter. Reserve remaining orange juice concentrate to use in the glaze.
In another bowl, combine flour, baking powder, soda, salt, and 2 teaspoons cinnamon, nutmeg, and the ginger. Slowly beat about 1/3 of the dry mixture into the batter, alternating with half of the yogurt or sour cream. Repeat until all of the dry mixture and yogurt is incorporated. Stir in the cranberries.
Spoon batter into the prepared pan. Bake for about 55 to 65 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
While cake is cooling, prepare the glaze. Combine glaze ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low. Simmer, stirring constantly, for 2 to 3 more minutes, or until thickened. Invert the cake onto the rack and poke holes all over the cake using a wooden or metal skewer. Slowly spoon the hot glaze over the cake. Cool completely before moving to a platter and slicing.
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