BABY SWEET POTATO CAKES

Baby Sweet Potato Cakes image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 19

3/4 cup(s) golden raisins
1/3 cup(s) dark rum
- cooking spray
4 large eggs, at room temperature
2 cup(s) sugar
1 cup(s) vegetable oil
2 teaspoon(s) vanilla extract
2 cup(s) pureed roasted sweet potatotes
3 cup(s) all purpose flour
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground nutmeg
3/4 cup(s) buttermilk
1/2 cup(s) firmly packed dark brown sugar
1/4 cup(s) butter
3 tablespoon(s) whipping cream
1/2 cup(s) finely chopped toasted pecans

Steps:

In a bowl, stir together raisins and rum; set aside and let stand 30 minutes.
Preheat oven to 350F. Lightly grease 3 12 cup bundt brownie pans with cooking spray.
Meanwhile, beat eggs and sugar at high speed with an electric mixer 2-4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into pans, filling each three-fourths full.
Bake at 350F for 14-16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
Bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze; hold 1-2 seconds. Place, glazed sides up, on lightly greased wire racks. Sprinkle each cake with pecans.