Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 1 hr
 
YIELD: 12 to 15 servings
LEVEL: Intermediate

ingredients

FOR THE BATTER:
    FOR THE GLAZE:
    • 2 cups confectioners' sugar
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Special equipment: bundt pan

    Preheat oven to 325 degrees F.

    Lightly grease a 10-cup bundt pan.

    In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
    Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.

    Pour the glaze over the cooled cake. Slice and serve.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.