Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe

This Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe is a moist and aromatic recipe, which is made with mashed sweet potatoes and toasted walnuts. It’s the perfect fall dessert, ready in about 1 hour 45 minutes.

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Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Ingredients

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 (from about 2 sweet potatoes), mashed
• 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

For the glaze:

• 4 tablespoons unsalted butter
• 2 to 3 tablespoons spiced rum
• 2 cups confectioners’ sugar

How To Make Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

1. Prep the Oven and Pan: Preheat your oven to 325 degrees F (165 degrees C). Thoroughly grease and flour a 10-cup Bundt pan, making sure to get into all the crevices and the center tube to prevent sticking.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set this mixture aside.
3. Combine Wet Ingredients: In a separate large mixing bowl, mash the cooked sweet potato meat. You want it mostly smooth but leaving a little bit of texture is nice. Whisk in the eggs until combined. Then, whisk in the warm water, followed by the sugar, the vegetable oil, and finally the vanilla extract until the mixture is smooth.
4. Make the Cake Batter: Stir the dry ingredients into the wet sweet potato mixture until everything is homogenous and no streaks of flour remain. Gently fold in the golden raisins and crushed toasted walnuts.
5. Bake the Cake: Spoon the batter evenly into the prepared Bundt pan. Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the Cake: Let the cake cool in the pan on a wire rack for exactly 15 minutes. After 15 minutes, place a serving platter or cake stand over the pan and carefully invert the cake to release it. Let it cool completely.
7. Make the Glaze: While the cake cools, make the glaze. Melt the butter with the spiced rum in a medium saucepan over low heat. Remove the pan from the heat and whisk in the confectioners’ sugar until the glaze is smooth and free of lumps.
8. Glaze and Serve: Pour the warm glaze over the completely cooled cake, allowing it to drip down the sides and into the center. Let the glaze set for a few minutes before slicing and serving.

Recipe Tips

• How to cook the sweet potatoes: The best way is to roast them whole in their skins at 400°F for about an hour until tender. This concentrates the flavor and sweetness. You can also boil them, but be sure to drain them very well so the cake isn’t watery.
• Don’t skip the pan prep: Bundt pans are notorious for sticking. Use a pastry brush to get shortening or butter into every groove, then dust thoroughly with flour. Alternatively, use a baking spray that contains flour.
• Warm water trick: Using warm water in the batter helps dissolve the sugar and emulsify the oil, leading to a very moist, tender crumb.
• Glaze consistency: If your glaze is too thick to pour, add another teaspoon of rum or a splash of milk. If it’s too thin, whisk in a bit more confectioners’ sugar.

What To Serve With Sweet Potato Bundt Cake

This spiced cake is rich enough to stand alone, but pairs beautifully with:

• A hot cup of coffee or Chai tea
• Fresh whipped cream (lightly sweetened)
• Vanilla bean ice cream
• A sprinkle of extra cinnamon or nutmeg

How To Store Sweet Potato Bundt Cake

• Room Temperature: This cake stays incredibly moist thanks to the oil and sweet potatoes. Store it in an airtight cake carrier at room temperature for up to 4 days.
• Freeze: You can freeze the cake (glazed or unglazed). Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.

Sweet Potato Bundt Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~580 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 240mg
• Total Carbohydrate: 78g
• Dietary Fiber: 3g
• Sugars: 55g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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