Sweet Potato Bundt Cake with Rum Raisin Brown Sugar Glaze #6

Traditionally, guests ask me for recipes, but it was a guest who gave me this recipe for this moist and yummy cake.   I love to serve it in the fall and around Thanksgiving!


3/4 cup golden raisins
1/2 cup rum (or brandy or bourbon)
3 medium sweet potatoes peeled and cut into 1-inch cubes
4 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons pure vanilla extract
3 cups all purpose flour (plus extra for dusting the pan)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (plus extra for water for sweet potatoes)
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup buttermilk

1/2 cup brown sugar firmly packed
4 Tablespoons unsalted butter
3 Tablespoons whipping cream
Rum liquid from macerating the raisins

Preheat oven to 350F.   Spray bundt pan with cooking spray and dust with flour.
In a small bowl, soak the raisins in the rum (brandy or bourbon) for at least 30 minutes.
Cut the sweet potatoes into 1-inch pieces and place in a pot of cool salted water, cover and bring to a boil.
Reduce heat to simmer and cook until the sweet potatoes are very tender.  Drain the water from the pot and let the sweet potatoes air dry for a few minutes. Roughly mash the potatoes.   Measure out 2 cups and let cool.
In a standing mixer using the paddle attachment, beat the eggs.   Add the sugar and beat until thick and pale (about two minutes).  Add the oil and vanilla.   Beat to blend.
Drain the raisins, saving the liquid.  Set the raisins aside and add the 1/4 cup of rum to the batter.
Add the mashed sweet potatoes and mix thoroughly.
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add to the batter in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients.   Fold in the raisins.
Pour the batter into the bundt pan and bake for 80 minutes or until cake tester comes out clean and the cake is beginning to pull away from the pan.
Place the pan on a wire rack for 10 minutes.  Place a baking sheet under the wire rack to catch the excess glaze.
While the cake is baking, combine the brown sugar, butter and cream in a small saucepan.  Bring to boil over medium heat, stirring until the sugar dissolves.  Continue to boil until the mixture thickens a bit, about 3 minutes, stirring often.  Remove the glaze from the heat and stir in the remaining rum (brandy or bourbon).
While the cake is still warm, poke holes all over the cake, concentrating on the top, with a long wooden skewer.  Spoon half the warm glaze over the cake and let the cake and remaining glaze cool for 10-15 minutes.  Pour the rest of the glaze over the cake, letting it dribble down the sides.  Allow the cake to cool completely before cutting and serving or wrapping and storing.

The Inn at Birchwood http://www.birchwoodinn.com
Ellen Chenaux

Bed and Breakfast Foodie

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