Sweet Potato Bundt Cake Recipe

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Sweet Potato Bundt Cake
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Ingredients
18
Count
Nutrition
4009
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool.
  2. In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up.
  3. Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add 1/4 cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl.
  4. Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins.
  5. Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup.
  6. For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
  7. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4009.39 Kcal (16787 kJ)
Calories from fat 1782.81 Kcal
% Daily Value*
Total Fat 198.09g 305%
Cholesterol 468.14mg 156%
Sodium 6599.92mg 275%
Potassium 2195.31mg 47%
Total Carbs 495.83g 165%
Sugars 220.59g 882%
Dietary Fiber 34.37g 137%
Protein 50.75g 101%
Vitamin C 6.1mg 10%
Vitamin A 2.2mg 74%
Iron 20.3mg 113%
Calcium 1115.5mg 112%
Amount Per 100 g
Calories 332.15 Kcal (1391 kJ)
Calories from fat 147.69 Kcal
% Daily Value*
Total Fat 16.41g 305%
Cholesterol 38.78mg 156%
Sodium 546.76mg 275%
Potassium 181.87mg 47%
Total Carbs 41.08g 165%
Sugars 18.27g 882%
Dietary Fiber 2.85g 137%
Protein 4.2g 101%
Vitamin C 0.5mg 10%
Vitamin A 0.2mg 74%
Iron 1.7mg 113%
Calcium 92.4mg 112%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 95.9
    Points
  • 107
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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