Free Issue! Try Saltscapes Magazine before you buy. Download Now

Sweet Potato Bundt  Cake with Sugar Glaze

Ingredients

3/4    cup (175 mL) raisins
1/2    cup (125 mL) rum, preferably dark
2     large sweet potatoes
4     eggs
2     cups (500 mL) granulated sugar
1     cup (250 mL) canola oil
2     teaspoons (10 mL) vanilla
3     cups (750 mL) all-purpose flour
1     teaspoon (5 mL) baking powder
1     teaspoon (5 mL) baking soda
3/4    teaspoon (3 mL) salt
1 1/2    teaspoons (7 mL) ground cinnamon
1/2    teaspoon (2 mL) grated nutmeg
3/4    cup (175 mL) buttermilk

Sugar Glaze:
1/2    cup (125 mL) tightly packed brown sugar
1/4    cup (50 mL) butter
3     tablespoons (45 mL) whipping cream
Rum from soaking raisins

Directions

Cake: Soak raisins in rum for 30 minutes or up to several hours. Peel sweet potatoes, halve them lengthwise and cut into 3/4-inch (2 cm) slices. Cook, covered in salted water, until very tender. Drain and mash. Measure out 2 cups (500 mL) and let cool. Grease and flour a 10-inch (25 cm) tube or Bundt pan. In large mixing bowl, beat eggs slightly. Add sugar and beat together until light and thick. Add oil and vanilla; beat to blend. Drain raisins, reserving rum. Add 1/4 cup (50 mL) of the rum to batter. Add sweet potatoes; mix thoroughly.

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to batter alternately with buttermilk (3 additions of dry ingredients and 2 of wet). Fold in drained raisins. Pour batter into prepared pan and bake at 350°F (180°C) for 60 to 80 minutes or until a tester inserted near centre comes out clean.

Cool cake in pan on a wire rack for 10 minutes then invert cake onto the rack. Makes 12 to 14 servings.

Glaze: In a small, heavy-bottomed saucepan, combine brown sugar, butter and cream. Place on medium heat and bring to a boil, stirring until sugar dissolves. Boil for about 3 minutes, stirring often, until mixture thickens a bit. Remove from heat and add remaining rum.

Place rack with cake on a rimmed baking sheet to catch drippings. Using a long skewer, poke holes all over top of cake. Spoon about half of the warm glaze over the cake. Allow remaining glaze to cool and thicken a bit (about 15 minutes); pour over cake, letting it dribble down the sides. Cool completely.


Note: This is an adaptation of a recipe by Regan Daley in her book, In the Sweet Kitchen (Random House, 2000).

Sweet Potato Bundt  Cake with Sugar Glaze

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.