Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
36
Spice
57
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Salt3
Eggs3 cup
Water (warm)2 cups
Sugar (confectioners')1 cup
Vegetable Oil1 tsp
Vanilla Extract1 cup
Golden Raisins4 tbsps
Unsalted Butter3 tbsps
Spiced RumDirections:
1
Special equipment: bundt pan Preheat oven to 325 degrees F
2
Lightly grease a 10-cup bundt pan
3
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt
4
Set the mixture aside
5
In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture
6
Whisk together the sweet potato and the eggs
7
Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract
8
Stir in the dry ingredients until homogenous then fold in raisins and walnuts
9
Spoon the batter into the prepared bundt pan
10
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour
11
Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand
12
Melt the butter in a medium saucepan with the rum
13
Pull from the heat and whisk in the confectioners' sugar until smooth
14
Pour the glaze over the cooled cake
15
Slice and serve