I have an odd aversion to bundt cakes that is tied specifically to Ms. Muehe’s Spring 2003 AP Calculus class. There was a day in class that we thought we were having a party – Ms. Muehe told us to bring bundt cakes to class. This was going to be awesome, an hour and a half of cake was my kind of way to spend a class period. The next day, we brought our cakes, BUT before we could eat them, we had to devise some crazy integrals to figure out the volume of the cakes and then the volume of specific slices before they ended up in our mouths. This was not so fun. Oh, how I should have paid better attention in the days prior, this was the one time in my life that I would wish I knew the disk method to find the volume of the revolution about the bundt cake axis by summing cylinders of infinitesmal width about its axis. I never again have hoped for this knowledge and probably never will again. Long story short, my Calculus buddy (and four-years-later-to-be-husband) calculated my volume and I got to eat my piece of cake and the better part of his 🙂
The sweet potato in this cake makes it very moist without the decadence of adding extra butter or oil to get that moist texture. The recipe also incorporates in-season sweet potatoes, and the spiced rum is reminiscent of other fall favorites like apple cider. It would be great served with coffee for breakfast when you’ve got a house full of holiday guests.
Also, for those of you who are wondering, I am going to ignore the fact that I haven’t posted in a while and just move forward from here. Thanks.
Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze
recipe courtesy of Dave Lieberman .
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 (about 2 sweet potatoes)
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
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.
Meanwhile, make the glaze:
Melt the butter in a medium saucepan (or in the microwave) 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.