Spiced Sweet-Potato Bundt Cake with Rum-Brown Sugar Icing


Lately, I cannot get enough Sweet Potatoes! Also known as Yams, this winter veggie is as versatile as Pumpkin and is super healthy! Mashed, baked, whipped into biscuits, pureed in soups, or turned into a sweet dessert, they're as good savory as they are sweet. Roasted Sweet-Potato puree is what makes this spiced cake so deliciously moist and flavorful, while the luscious layer of rum-flavored icing makes it as beautiful as it is scrumptious. What a treat!

Spiced Sweet-Potato Bundt Cake with Rum- Brown Sugar Icing
Serves 12

2 cups Sweet Potato puree (about four 8 ounce sweet potatoes, roasted)
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees and spray a 12-cup Bundt pan with nonstick spray.
2. Mix together flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl and set aside.
3. In a large bowl, add sweet potatoes, sugar, and oil and beat until smooth.
4. Add eggs 2 at a time, beating well after each addition.
5. Add flour mixture, stirring just until blended, then stir in vanilla and pour batter to prepared pan.
6. Bake until a wooden skewer inserted near the center comes out clean, about 1 hour 5 minutes.
7. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack and cool completely as you prepare the icing.

1 cup powdered sugar
3/4 cup (packed) brown sugar
1/2 cup non-fat evaporated milk (or cream)
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract
1 teaspoon rum extract
1. In a medium saucepan, stir brown sugar, evaporated milk and butter together over medium heat until butter is melted and sugar is completely dissolved.
2. Increase heat and bring to boil. Boil for three minutes, occasionally stirring and swirling pan.
3. Remove from heat and stir in vanilla and rum extract, then whisk in powdered sugar until icing is smooth and lightened in color, about 1 minute.
4. Cool icing until lukewarm and icing falls in a heavy ribbon from the spoon, whisking often, for about 15 minutes. Pour icing thickly over the top of the cake, allowing icing to drip down sides, and allow to stand until icing is firm, at least 1 hour. (Can be prepared up to 1 day ahead, just cover with a cake dome and leave at room temperature.)
5. Cut into 12 slices and enjoy!

Nutritional information: 430 calories per slice
(Recipe adapted from epicurious.com)

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