Ingredients
- Frosting:
- 3 medium sweet potatoes
- 3 cups cake flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup sugar, 1 cup (packed) golden brown sugar
- 4 large eggs
- 2/3 cup plus 1/4 cup chopped walnuts toasted
- 2/3 cup plus 1/4 cup dried cranberries.
- One 8 oz. package cream cheese at room temperature
- 1 stick unsalted butter at room temperature,
- 3-1/4 cups powdered sugar sifted
- 2 tablespoons frozen orange juice concentrate thawed
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced candied orange peel
- 3 tablespoons sugar
Preparation
Step 1
Preheat oven to 400 degrees. Pierce potatoes with fork, place on baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel and mash potatoes. Measure 2 cups mashed potatoes, cool to lukewarm. Reduce oven temperature to 350 degrees. Butter and flour two 9” cake pans, line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar and brown sugar in large bowl, whisk until smooth. Whisk in eggs, 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted in center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.
Frosting:
Beat cream cheese and butter in large mixing bowl until fluffy. Beat in powdered sugar. Beat in orange juice concentrate and vanilla. Spread 3/4 cup frosting over first cake layer. Place second cake layer and frost. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve, sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours.