Rum-Glazed Sweet Potato Cakes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Rum-Glazed Sweet Potato Cakes

Prep Time: 1 Hour 15 Minutes

Yields: 3 dozen

Comment:

Louisiana is known for its multitude of regional ingredients that make our cuisine unique and sought after. Two of those ingredients are yams and sugar cane. When the sweet potato is combined with brown sugar, who knows what will emerge from the pot?

Ingredients:

⅓ cup dark rum

2 cups puréed roasted sweet potatoes

¾ cup golden raisins

4 large eggs, at room temperature

2 cups sugar

1 cup vegetable oil

2 tsps vanilla extract

3 cups all-purpose flour

1½ tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

½ tsp fine sea salt

½ tsp ground nutmeg

¾ cup buttermilk

½ cup firmly packed dark brown sugar

¼ cup butter

3 tbsps heavy whipping cream

½ cup finely chopped toasted pecans

Method:

Preheat oven to 350°F. In a small mixing bowl, combine dark rum and golden raisins. Set aside and let stand 30 minutes. Using an electric mixer, beat eggs and sugar on high speed 2–4 minutes or until thick and pale. Add oil and vanilla, beating on low speed just until blended. Add sweet potato puree, beating until just blended. In a large mixing bowl, sift together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Add mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed, just until blended after each addition. Drain raisins, reserving rum. Fold raisins into the batter. Spoon batter into 3 lightly greased (12-cup) brownie Bundt pans, filling each three-fourths full. Bake 14–16 minutes or until a wooden pick inserted into the center comes out clean. Remove from oven and cool in pans 5–7 minutes. Remove cakes from pans and place on wire racks. In a heavy-bottomed saucepan, bring brown sugar, butter and heavy whipping cream to a boil over medium-high heat. Boil 3 minutes or until mixture begins to thicken to a syrup-like consistency, stirring constantly. Remove from heat and stir in reserved rum. Using a wooden pick, pierce tops of cakes multiple times. Dip top halves of cakes in glaze and hold 1–2 seconds to allow glaze to soak into cakes. Place glazed-side up on lightly greased racks. Sprinkle with toasted pecans.

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