Sweet Potato Mango Cake

I got some incredibly good mangoes at our local Mexican grocery and my spouse made this delicious and moist cake from Toni Tipton Martin's incredible book, Jubilee.

Butter or shortening, for the pan
2¾ cups all-purpose flour, plus extra for the pan
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup mashed cooked sweet potatoes, at room temperature
1 cup finely diced mango
2 teaspoons grated orange zest
4 large eggs
1 teaspoon vanilla extract
¼ cup powdered sugar
1 tablespoon orange juice or whiskey, or half of each  

Preheat the oven to 325°F. Generously coat a 10-inch tube pan with butter or shortening. Dust with flour, tapping out the excess.

In a bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.

In a separate large bowl, use a wooden spoon to beat together the oil, granulated sugar, and brown sugar until well mixed. Stir in the sweet potatoes, mango, and orange zest, stirring for 1 minute, until smooth. Whisk in the eggs, one at a time, beating well after each addition. Stir in the flour-spice mixture and the vanilla, mixing just until blended.

Pour the batter into the tube pan. Bake until a wooden pick inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan on a wire rack for 10 minutes, then turn the cake out on the rack to cool completely.
In a small bowl, whisk together the powdered sugar and orange juice (or whiskey). Drizzle over the cooled cake.