Best Spiced Sweet Potato Bundt Cake Recipes

Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze image

Provided by Dave Lieberman

Categories dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
3 eggs
3/4 cup warm water
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup golden raisins
1 cup toasted walnuts, crushed
4 tablespoons unsalted butter
2 to 3 tablespoons spiced rum
2 cups confectioners' sugar

Steps:

Special equipment: bundt pan
Preheat oven to 325 degrees F.
Lightly grease a 10-cup bundt pan.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
Pour the glaze over the cooled cake. Slice and serve.

Spiced Sweet Potato Bundt Cake image

Provided by Tanya Holland

Number Of Ingredients 15

1 cup unsalted butter, melted, slightly cooled, plus more
3 1/3 cups all-purpose flour plus more
1 1/2 lb orange-fleshed sweet potatoes, peeled, cut into large pieces
2 cups sugar
1 tbsp baking soda
1 tbsp ground cinnamon
1 tbsp ground allspice
1 tbsp grated nutmeg
1 tbsp ground ginger
1/2 tsp kosher salt
4 eggs
2 cups chocolate chips
Chocolate-Chicory Sauce
Special Equipment:
12-cup Bundt pan

Steps:

Preheat oven to 350°. Butter and flour pan.
In a medium pot, cover sweet potatoes with water. Bring to a boil; cook until potatoes are soft, about 15 minutes. Drain.
Whisk together flour, sugar, baking soda, cinnamon, allspice, nutmeg, ginger, and salt in a bowl.
Using a stand mixer fitted with paddle attachment, beat cooked sweet potatoes and eggs on medium speed until smooth. Add melted butter and beat until combined. Reduce speed to low, add flour mixture, and mix just until combined. Remove bowl from mixer and, with a wooden spoon, stir in chocolate chips. Spoon batter into prepared pan.
Bake until a toothpick or skewer inserted into center of cake comes out clean, 40-50 minutes. Transfer to a wire rack to let cool completely in pan, about 1 hour. Loosen cake from pan using tip of a dinner knife, then invert a rack over pan and turn cake out onto rack to cool.
Drizzle with chocolate sauce before serving.