Can I tell you how much I love sweet potatoes? And bundt cakes. I make alot of Bundt cakes. Not on purpose really, but I find they are very easy to make and always turn out beautiful and delicious. When I found this recipe last week it seemed like the perfect autumn cake to make while I had Saturday to myself.
Yes, I had the whole day completely to myself. No Josh, no guests, just me. With all that free time I managed to get alot of housework done and make the applesauce that I have posted, below. While the applesauce simmered away, I made this cake. The best part about bundt cakes is you can mix them up in minutes and then throw them in the oven for an hour and not worry about them. I have never had one burn or be too dry.
This cake could be compared to a carrot cake but without the overwhelming vegetable taste. It definitely is dense and not sweet which, for having 1.5 cups of sugar in it, was a bit surprising. Nevertheless, it is very subtle and would go quite well with whipping cream. We ate it with good vanilla icecream.
I really don't have much to add to this recipe.
The original recipe called for very little spice so I upped it quite a bit. Even with the additions, I think it could even use some more.
I roasted the sweet potato in the oven which meant I had to let it cool for a while in the fridge before adding it to the egg mixture. If you have sweet potato left over from dinner, this would be a much easier step.
Also, the syrup mixture looks like alot but if you baste the cake with it right out of the oven and while still in the pan, then you will get the bottom of the cake nice and moist. I turned the cake out of the pan while barely warm and basted it probably three more times flipped the right way up. This kept it really moist and held the pecans to the top a little better.
Sweet-Potato Bourbon Bundt
"Bundt Classics" by Dorothy Dalquist
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter
2 large eggs
1 cup cooked sweet potato
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder (yes, a tablespoon)
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
3/4 teaspoon salt
Nonstick cooking spray with flour
1 1/4 cup chopped pecans
Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy.
Add sweet potato and vanilla; beat to combine.
Combine flour, baking powder, pie spice, and salt in a bowl.
Add half the flour mixture to the mixer and mix until just incorporated.
Add the milk and combine.
Add the remaining flour and combine.
Finally, add the bourbon and 1 cup chopped pecans and stir in just until incorporated.
Lightly spray a 10 or 12 cup Bundt pan with cooking spray.
Sprinkle bottom of the pan with 1/4c. chopped pecans. Pour in cake batter.
Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes.
Remove from pan; cool completely on wire rack.
Brush cake with bourbon syrup.
Serve cake slices with any remaining syrup.
1 cup sugar
1/2 cup water
Boil for about 5 minutes
Add 1 T Butter
2 T Bourbon
1 tsp. vanilla
Boil for another 2 minutes, until beginning to thicken