With Thanksgiving in the rear view mirror, there were quite a lot of leftovers still about. Now we could just reheat them and serve the same meal to the diners... but why not remix the ingredients and come up with a new treat for them? That was the challenge posed to the kitchens of Full Moon Cuisine. And looking around at the leftover side dishes, some mashed sweet potatoes and cranberry relish fixings, an idea came to mind. What if we turn these ingredients into a fantastic cake that could be served anytime of the day (after)? And with just a few simple additions that you probably already have around your kitchen this cake could not be easier!

Here's what you'll need:

- 3 cups cake flour (you can use all-purpose but I find cake flour gives a better texture)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup butter (at room temperature)
- 2 cups granulated sugar
- 2 cups mashed sweet potatoes (or 1 40 oz can, mashed)
- 4 eggs
- 1 tsp vanilla
- 1/2 cup dried cranberries
- Pinch of salt

To begin, preheat your oven to 350°F. In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt and set aside. In the bowl of a stand mixer cream together the butter and sugar for 2 minutes, scraping down the sides of the bowl. Next, add the mashed sweet potatoes and vanilla extract.

Now, slowly add in the dry ingredients and mix until just combined. Finally, add a tbsp of flour to a bowl with the dried cranberries and toss to coat. This will help keep the cranberries from sinking to the bottom of the cake. Add the cranberries to the batter. Spray down a Bundt pan with nonstick spray and spoon the cake batter in, smoothing it out evenly. Park in your oven and bake for 1 hour and 10 minutes. I would recommend checking to see if the cake is done at 55 minutes and then at 5-minute intervals until a cake tester comes out clean. Allow the cake to cool for 20 minutes in the pan, then turn it out onto a wire cooling rack or a serving plate to continue cooling.

To top the cake, a simple but tasty glaze would go great. And what's more? Oranges go great with cranberries and sweet potatoes. So why not throw in some citrus to brighten this cake? And on top of all that, this glaze could not be simpler to make.

Here's what you'll need:

- 1 cup confectioners' sugar
- Juice from 1/2 of an orange

In a small bowl combine the sugar with juice and stir. You may need a bit more or less juice depending on how large your oranges are. When you dip a spoon into the glaze and let it drip, it should form a ribbon. Once you have that consistency, slowly pour it over the top of the warm cake and let it run down the edges. Cut with a serrated knife and serve!

Thanksgiving is a wonderful holiday to cook with family and friends... the day after is another story. You've got leftovers that you can just serve again or you can use some imagination and create a cake that will surprise your diners. With all of the guests staying over for longer than expected, the kitchen will be staying open late. Care to place an order?

Want to know what the 2021 Cake Challenge is all about? Check out my journal on the subject and maybe submit a suggestion for a future recipe the Cake Challenge is on!