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 spicy recipe, which is made with cooked sweet potato and toasted walnuts. It’s a great choice for holiday parties, ready in about 2 hours and 30 minutes.

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Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe 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)
• 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. Thoroughly grease and flour a 10-cup Bundt pan, making sure to get into all the crevices.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set this mixture aside.
3. Combine Wet Ingredients: In a separate large mixing bowl, mash the cooked sweet potato, leaving a little bit of texture. 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. Fold in the golden raisins and 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 15 minutes. After 15 minutes, carefully invert the cake onto a serving platter or cake stand to cool completely.
7. Make the Glaze: While the cake cools, 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.
8. Glaze and Serve: Pour the warm glaze over the completely cooled cake, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Recipe Tips

• How do I keep my Bundt cake from sticking? Proper pan preparation is the most important step. Use softened butter or shortening and a pastry brush to coat every single detail of the pan. Then, add a few tablespoons of flour, tilt and tap the pan until every surface is coated, and then tap out the excess.
• Can I make this cake ahead of time? Yes, this cake is a great make-ahead option as the flavor deepens overnight. You can bake the cake a day in advance and store it covered at room temperature. Prepare and add the glaze just before serving for the best look.
• How do I get the best sweet potato flavor? Roasting the sweet potatoes instead of boiling them will result in a sweeter, more concentrated flavor and a less watery mash for the batter.
• What if my glaze is too thick or thin? The glaze consistency is easy to adjust. If it’s too thick, whisk in a bit more rum or a teaspoon of milk until it’s a pourable consistency. If it’s too thin, whisk in more confectioners’ sugar.

What To Serve With Sweet Potato Bundt Cake

This rich and moist cake is delicious on its own but also pairs well with:

• A dollop of lightly sweetened whipped cream
• A scoop of vanilla bean or butter pecan ice cream
• A hot cup of coffee or a spiced chai tea
• A sprinkle of extra toasted walnuts

How To Store Sweet Potato Bundt Cake

Room Temperature: Store the glazed cake in an airtight cake carrier or covered with plastic wrap at room temperature for up to 4 days. Freeze: For best results, freeze the cake without the glaze. Wrap the completely cooled, un-glazed cake tightly in a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature, then add the glaze before serving.

Sweet Potato Bundt Cake Nutrition Facts

• Serving: 1 slice (of 16)
• Calories: 480kcal
• Protein: 5g
• Fat: 25g
• Carbohydrates: 60g
• Sugar: 38g
• Sodium: 210mg

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

FAQs

Try More Recipes:

• Ginger-Rum Bundt Cake Recipe
• Angelic Cake and Berries Recipe
• Celebration Pineapple Upside-Down Cake Recipe