You guys should know by now that I love me a bundt! Bundt is such a hilarious word, and a cute shaped cake. Not to mention how fun it is to just spill the icing on the top instead of having to spread it on and try to make it look even. I’m going to ask for a mini bundt pan for Christmas to double up on the cuteness factor. I hadn’t busted out the ol’ regular-sized bundt pan in a while, so I thought sweet potato month would be the perfect excuse. This cake really took me off guard in terms of its moistness and deliciousness. It actually tasted a lot like carrot cake, so The Hubs was in heaven. I was in heaven because there was rum in it! Yummy.
Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze recipe from Dave Lieberman
For the batter
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
- 3 eggs
- 3/4 cup warm water
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup golden raisins
- 1 cup toasted walnuts, crushed ***I skipped the nuts. personal preference
For the glaze
- 4 tablespoons unsalted butter
- 2 to 3 tablespoons spiced rum
- 2 cups confectioners’ sugar
Sweet potato cake with rum glaze-heavenly. I love bundt cakes and have never seen the single flavor of sweet potato in one. I like that it is so purist, the flavor stands alone with the exception of the glaze-well done!
Fresh and Foodie says
How unique! I don’t think I’ve ever had a sweet potato cake before, much less one w/ a rum glaze. Looks awesome.
Yum! & great photos. xx
Janet Marten says
Does it matter whether you use sweet potatoes or yams. And if yams should they be the real dark orange kind?
I don’t think it matters, but let me know what you choose in case anyone asks me in the future!