Desserts
Rum-Glazed Sweet Potato Cakes
These individual-sized bundt cakes are perfect treats for fall. They consist of sweet potatoes, rum-soaked golden raisins, wonderful fall spices,
- Serves 18
Recipe Source: adapted from Southern Living More Sweet Potato Recipes Butterfinger Sweet Potato Bread Sweet Potato Pound Cake with Marshmallow Crème Frosting 
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Recipe
Rum-Glazed Sweet Potato Cakes
- Serves 18
Ingredients
- ½ cup golden raisins
- 1/3 cup dark rum
- 4 large eggs, (at room temperature)
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups mashed, (baked sweet potatoes)
- 3 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¾ cup buttermilk
- ½ cup firmly packed dark brown sugar
- ¼ cup butter
- 3 tablespoons whipping cream
- ¾ cup finely chopped toasted pecans
Instructions
- 1
Combine raisins and rum in a small bowl and let sit 30 minutes.
- 2
Using an electric mixer, beat eggs and granulated sugar at high-speed until thick and pale, about 2 to 4 minutes. Add oil and vanilla and beat just until blended. Add mashed sweet potatoes and beat just until blended, scraping down sides of bowl as needed.
- 3
Preheat oven to 350 degrees.
- 4
Place flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice into a medium bowl and whisk together. With mixer on low speed, add flour mixture to egg mixture, alternating with buttermilk, beginning and ending with flour mixture.
- 5
Drain raisins and reserve rum. Fold raisins into batter.
- 6
Spoon batter into lightly greased mini-Bundt pans. (I used the ones that make 6 cakes per pan. You will have enough batter for at least 3 pans worth. If you only have one pan, you can cook the cakes in 3 batches. Let the pan cool before batches.) Fill just over ¾ of the way full.
- 7
Bake for 13 to 15 minutes, or until firm to the touch on top. Cool in pans set on wired racks for 5 minutes. Spray wire racks lightly with cooking spray before inverting cakes onto racks to finish cooling.
- 8
While cakes bake, bring dark brown sugar, butter, and whipping cream to a boil in a small heavy-bottomed saucepan. Boil for 3 minutes, stirring constantly. Once mixture becomes syrup-like consistency, remove from heat and stir in reserved rum.
- 9
Use a wooden pick to poke holes in tops of cakes. Dip tops of cakes into glaze, letting them soak up the glaze for a few seconds. Turn right side up and sprinkle with pecans.
- 10
Serve warm or at room temperature.
