Sweet Potato Bundt Cake With Spiced Buttered Rum Gl

Name: Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 ½ cups cooked sweet potatoes, meat (about 2 sweet potatoes); 3 eggs; ¾ cup warm water; 1 ¾ cups sugar; 1 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup golden raisin; 1 cup toasted walnuts, crushed; 4 tablespoons unsalted butter; 2 -3 tablespoons spiced rum; 2 cups confectioners' sugar

Servings: persons

2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups cooked sweet potatoes, meat (about 2 sweet potatoes)
3 eggs
¾ cup warm water
1 ¾ cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup golden raisin
1 cup toasted walnuts, crushed
4 tablespoons unsalted butter
2 -3 tablespoons spiced rum
2 cups confectioners' sugar

1
Preheat oven to 325 degrees F. Lightly grease a 10-cup bundt pan.
2
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
3
Set the mixture aside.
4
In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture.
5
Whisk together the sweet potato and the eggs.
6
Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract.
7
Stir in the dry ingredients until homogenous then fold in raisins and walnuts.
8
Spoon the batter into the prepared bundt pan.
9
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
10
Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
11
Meanwhile, make the glaze: Melt the butter in a medium saucepan with the rum.
12
Pull from the heat and whisk in the confectioners' sugar until smooth.
13
Pour the glaze over the cooled cake.
14
Slice and serve.

2016

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, and more.

Yes, Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions