This Glazed Sweet Potato Bundt Cake is a delicious sweet ending to any family meal.
Glazed Sweet Potato Bundt Cake
Makes 1 (10-inch) cake
Ingredients
- Cake:
- 2 cups sugar
- 4 large eggs
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups mashed cooked sweet potato
- 3 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¾ cup whole buttermilk
- 1 tablespoon aged rum (optional)
- Glaze:
- ½ cup firmly packed light brown sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1 tablespoon aged rum (optional)
- 1 tablespoon dark corn syrup
- 1 cup confectioners’ sugar
- Garnish: chopped pecans
Instructions
- Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray with flour.
- For cake: In the bowl of a stand mixer fitted with the whisk attachment, beat sugar and eggs at high speed until thick and pale, about 3 minutes. Reduce speed to low, and beat in oil, melted butter, and vanilla. Beat in sweet potato just until combined.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg. In a small bowl, whisk together buttermilk and rum if using. Gradually add flour mixture to sweet potato mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- For glaze: In a small saucepan, bring brown sugar, 2 tablespoons water, butter, rum if using, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat, and gradually whisk in confectioners’ sugar until smooth. Let cool for 3 minutes. Drizzle onto cooled cake, and garnish with pecans, if desired. Store in an airtight container for up to 3 days.
Notes
If omitting rum from the cake's glaze, increase the water to 3 tablespoons.
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