Make the Cake 

1. Preheat the oven to 350ºF.  Butter a 12-cup bundt pan and set aside. 

2. In a medium bowl, stir together the flour, baking powder, baking soda, salt and cardamon.  Set aside. 

3. In the bowl of a stand mixer, cream the butter, granulated and brown sugars together.  Stir in the sweet potato puree and vanilla extract.  Then mix one egg at a time until combined.  

4. Alternate adding the flour and buttermilk until well blended.  Pour the cake batter into the prepared pan and bake for 65-75 minutes– until a toothpick comes out clean. 

5. Cool the cake in the pan for 10 minutes.  Then use a butter knife to loosen the edges on the bundt pan and turn the cake out onto a wire rack.  Let cool. 

Make the Candied Orange Peels

1. While the cake is baking,  cut the orange in half and squeeze the juice into a measuring cup.  Set aside for the orange glaze. 

2. Remove the pulp from the rind, slice the rind in the thin even strips.  

3.  Fill a small saucepan with water and boil the rind for 15 minutes.  Drain this water off.  Using the same pan add 1 cup of water and 2 cups of granulated sugar.  Add the sliced rind back to the pot and simmer on low for 45 minutes. 

4. Using a slotted spoon, remove the rind from the pot (try to remove as much water as possible). Toss the rinds in granulated sugar and lay it out on a parchment paper lined cookie sheet to dry.  *note this part takes longer than you think. 

Make the Glaze 

1. In a medium bowl whisk together the powdered sugar, orange juice and a pinch of salt until smooth. 

Assemble The Cake

1. Move the cake to a cake plate.  Gently drizzle the orange glaze over the cake and top with the candied oranges.