Cakes for Causes

Cakes for Causes


After Thanksgiving Cranberry Bar

The big meal is over, and now you have all those yummy leftovers.  I don’t know about your house, but in mine the turkey always disappears, along with the green bean casserole.  But I always have mounds of mashed potatoes or sweet potatoes left.  Here’s something sweet you can make with those potatoes and some cranberry sauce!

Yield: 1 – 9 x 13 pan


1 ¾ cup all purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

Scant ¼ teaspoon each of nutmeg, cloves, and ginger

3 tablespoons butter, softened

1 cup sugar 

1 ¼ cup cooked yams, sweet potatoes, or mashed potatoes

2 ¼ teaspoons vanilla

1 ½ cups whole cranberry sauce (1 – 14 ounce can)


1 cup oats

½ cup light brown sugar

2 tablespoons all purpose flour

4 tablespoons butter, softened (1/2 stick)

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with non-stick cooking spray.

1.  Combine flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Set aside.

2.  Cream sugar and butter until well combined.  Add yams or potatoes and vanilla to the creamed mixture and beat on medium speed for 1 minute.  Scrape down bowl and beat on high speed until light and fluffy.  About 4 minutes.

3.  Gradually add dry ingredients to potato mixture.  Mix on low speed, just until blended.  Scraping down bowl as needed.  You may need to incorporate last remaining flour by hand.

4.  Spread batter in prepared pan, using your hands if necessary to even it out.

5.  Spoon and evenly distribute cranberry sauce over batter.

6.  Make topping by combining oats, brown sugar, flour, butter, and cinnamon in a bowl.  Rub in butter with fingertips until mixture becomes crumbly.  Sprinkle the topping over the cranberries.

7.  Bake at 350 degrees for 25-30 minutes, or until top is lightly browned.