Morning, Noon and Night Thanksgiving Cake

For the Cake

• 1½ cups (204 g) all-purpose flour
• ⅓ cup (45 g) whole-wheat or spelt flour, or additional all-purpose flour
• 1¾ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves or freshly grated nutmeg
• ⅔ cup (133 g) packed brown sugar
• ¼ cup (50 g) granulated sugar
• 1 clementine or orange
• ½ cup (120 ml) neutral oil
• ¼ cup (60 ml) pure maple syrup
• 3 large eggs, at room temperature
• 2 cups (270 g) lightly packed grated peeled sweet potatoes or yams
• ½ cup (about 60 g) pecans or walnuts, preferably lightly toasted and finely chopped
• ½ cup (60 g) moist dried cranberries (optional)

Optional Orange-Maple Glaze

• ½ cup (100 g) granulated sugar
• ¼ cup (60 ml) clementine or orange juice, reserved from the fruit for the cake
• 3 tablespoons water
• 1 tablespoon pure maple syrup

Optional Marshmallow Frosting

• 2 tablespoons (28 g) very soft unsalted butter
• ¼ cup (30 g) confectioners’ sugar, plus more if needed
• ½ cup (50 g) marshmallow crème
• ¼ teaspoon orange-blossom water (optional)
• ½ teaspoon pure vanilla extract

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Coat a 9-inch loaf pan with baking spray or butter. Press a strip of parchment over the bottom and up the two long sides, leaving enough overhang to lift out the baked cake.
2. In a large bowl, whisk together the all-purpose flour, whole-wheat or spelt flour, baking powder, baking soda, salt, cinnamon, and cloves or nutmeg.
3. Put the brown sugar and granulated sugar in a second large bowl. Finely grate the clementine or orange zest over them. Rub the zest into the sugars with your fingertips until the mixture is moist and fragrant. If making the glaze, squeeze and refrigerate ¼ cup of the citrus juice.
4. Whisk the neutral oil vigorously into the scented sugars until smooth. Add the maple syrup and whisk again; the mixture will be thick. Whisk in the eggs one at a time, blending thoroughly after each addition.
5. Gently whisk in one-third of the dry ingredients, followed by half of what remains. Switch to a flexible spatula and fold in the final portion of dry ingredients.
6. When only a few flour streaks remain, fold in the grated sweet potatoes, chopped nuts, and dried cranberries, if using. Mix just until evenly distributed, then scrape the batter into the prepared pan and smooth the top.
7. Bake for 53 to 58 minutes, until the cracked top is honey-brown, the loaf pulls slightly from the pan, and a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then lift out with the parchment and cool right side up.
8. For the optional glaze, combine its sugar, reserved citrus juice, water, and maple syrup in a small saucepan. Bring to a boil over medium heat and bubble for 2 minutes, stirring occasionally, until slightly thickened. Brush generously over the warm or cooled cake, then cool completely.
9. For the optional marshmallow frosting, beat the soft butter with the confectioners’ sugar until smooth. Fold in the marshmallow crème, orange-blossom water, if using, and vanilla. Add a little more confectioners’ sugar if the frosting seems too loose.
10. Spread as much marshmallow frosting as you like over the completely cooled loaf. For maximum flavor, the plain loaf can instead be wrapped and rested overnight before glazing or frosting.
11. Slice with a serrated knife and serve at room temperature for breakfast, an afternoon snack, or Thanksgiving dessert.