Rum-Glazed Sweet Potato Cakes
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Rum-Glazed Sweet Potato Cakes

Course Dessert
Servings 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

  • Combine raisins and rum in a small bowl and let sit 30 minutes.
  • 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.
  • Preheat oven to 350 degrees.
  • 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.
  • Drain raisins and reserve rum. Fold raisins into batter.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve warm or at room temperature.