Thursday, October 7, 2010

Sweet Potato Bundt Cake

I am already thinking about Thanksgiving. I met my husband on Thanksgiving so I have a lot to celebrate! Our guest list has been growing the paste few years and I love introducing new dishes to keep the it interesting. I am excited about this year's addition of Sweet Potato Bundt Cake with a Rum Glaze. This is a recipe from a book called in the Sweet Kitchen by Regan Daley.The recipe calls for golden raisins but I love dates so I used half chopped dates and half golden raisins. Otherwise I left the recipe alone as it is moist and light and turns out perfect every time.
I will most likely go with all raisins on Thanksgiving as I like the look of the cake with all raisins.

I was thinking...
this cake
with a scoop of
Sweet Scoops Ginger Frozen Yogurt
and a strong black cup of coffee!

Here is the recipe!

Cake Batter
3/4 cup golden raisins
1/2 cup dark rum
2 large sweet potato
4 large eggs
2 cups granulated sugar
1 cup vegetable oil, mild flavored
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt, plus extra for salting the water
1 1/2 teaspoons cinnamon
1/2 teaspoon fresh nutmeg
3/4 cup buttermilk
1/2 cup dark brown sugar, tightly packed
4 tablespoons unsalted butter
3 tablespoons whipping cream
remaining rum macerating from raisins
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a small nonreactive bowl, soak the raisins in the rum for at least 30 minutes or several hours. meanwhile peel the sweet potatoes, cut them in half and then into 4-inch slices. Place the slices in cool water, bring to a boil and cook until the potatoes are tender. drain off the water and allow the potatoes to air dry for a few minutes, then use a masher or large fork to roughly mash them. Measure out 2 cups of the mash and set aside to cool.
2. In a large bowl with a whisk or a stand mixer with the paddle attachment, beat the eggs just a little bit just to break them up. add the sugar and beat until the mixture is thick and pale, about 2 minutes with a mixer, 3 if whisking by hand. Add the vegetable oil and vanilla, then beat to blend. Drain the raisins and set aside , but add 1/4 cup of the rum macerating liquid to the batter. Add the mashed sweet potatoes and mix thoroughly combined, scraping down the sides and the bottom of the bowl.
3. Into a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. fold in the raisins.
4. Pour the entire batter into the Bundt pan. bake in the center of the oven for one hour to one hour and 20 minutes or until a wooden skewer inserted comes out clean and the cake is just beginning to pull away from the sides of the pan. Cool the cake in the pan set on a wire rack for 10 minutes, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm so it absorbs the maximum syrup.
5. For the glaze, combine the brown sugar, butter and cream in a heavy bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about three minutes, stirring often. remove from heat and stir in the rum. With a long skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
6. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.

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