Sweet Potato Bundt Cake with Creamy Orange Glaze

Ingredients

• Cake:
• Cooking spray
• 1 teaspoon flour
• 1/2 cup fat-free milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 (15-ounce) cans sweet potatoes, drained and mashed (about 2 cups)
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Glaze:
• 3/4 cup powdered sugar
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 1 teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 tablespoon fat-free milk

Preparation

1. Preheat oven to 375°.
2. To prepare the cake, coat a 10-inch Bundt pan with cooking spray, and dust with 1 teaspoon flour. Set prepared pan aside.
3. Combine 1/2 cup milk, oil, vanilla, eggs, and sweet potatoes in a medium bowl.
4. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 7 ingredients (3 cups flour through cinnamon) in a large bowl, stirring well with a whisk.
5. Add milk mixture to flour mixture; beat with a mixer at low speed 2 minutes or until blended. Pour batter into prepared pan. Bake at 375° for 55 minutes or until a wooden pick inserted 1 inch from the edge comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. To prepare the glaze, combine powdered sugar and remaining ingredients in a bowl; stir well with a whisk. Drizzle glaze over cake.