Cranberry sweet potato bundt cake

This recipe comes courtesy of Dr. Velonda Thompson, nutritionist, professor and author of "Beyond Candied Yams and Sweet Potato Pie."

Cranberry Sweet Potato Bundt Cake
3 Cups Organic Whole Wheat Pastry Flour
1 ¼ Cups Natural Cane Turbinado sugar
1 Tablespoon baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon ground nutmeg
½ Teaspoon sea salt
2 cup sweet potato puree
1 Cup water
¼ Cup safflower oil
2 Tablespoons Braggs organic apple cider vinegar
2 teaspoons vanilla extract
1 Cup dried cranberries

Pre-heat oven to 350 degrees F
Combine all dry ingredients in large mixing bowl
Add water, oil, Braggs and vanilla. Mix well
Add sweet potato and mix until smooth
Fold in cranberries.
Pour into Bundt pan
Bake for approximately 1 hour
Cool before topping with rum butter cream icing

Rum Buttercream Icing
2/3 Cup vegan margarine
4 Cups powdered sugar
¼ Cup almond milk
2 teaspoons light rum (or rum extract)
½ Cup pecan meal

Cream margarine and powdered sugar
Add almond milk and mix until smooth
Mix in rum/rum extract
Fold in pecan meal