Sweet Potato Cake - Powerful Handmade site

Sweet Potato Cake

Sharing is caring!

Sweet Potato Cake

C
Sweet Potato Cake Recipe Sweet Potato Cake Recipe

This moist rum-raisin cake showcases the rich, butterscotch-y flavor of brown rice syrup. If you want extra sauce for drizzling atop each individual serving (who doesn’t?), double the glaze.

At a glance

Prep
Bake
Total
Yield
1 large cake or 12 mini cakes

Nutrition information

Ingredients

Cake

  • 1/2 cup dark rum
  • 1 cup raisins, packed
  • 1 cup mashed baked sweet potato*
  • 3 large eggs
  • 1 cup brown rice syrup or sorghum syrup
  • 1/2 cup palm, date, or coconut sugar; or light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • *See “tips,” below.

glaze

  • 1/4 cup brown rice syrup or sorghum syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • remaining rum from soaking raisins

Cake

  • 4 ounces dark rum
  • 6 ounces raisins
  • 8 1/2 ounces mashed baked sweet potato*
  • 3 large eggs
  • 8 3/4 ounces brown rice syrup or sorghum syrup
  • 3 1/2 ounces palm, date, or coconut sugar; or light brown sugar
  • 3 1/2 ounces vegetable oil
  • 2 ounces buttermilk or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 ounces King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • *See “tips,” below.

glaze

  • 2 1/8 ounces brown rice syrup or sorghum syrup
  • 1 ounce unsalted butter
  • 1 ounce heavy cream
  • remaining rum from soaking raisins

Cake

  • 113 g dark rum
  • 170g raisins
  • 241g mashed baked sweet potato*
  • 3 large eggs
  • 248g brown rice syrup or sorghum syrup
  • 99g palm, date, or coconut sugar; or light brown sugar
  • 99g vegetable oil
  • 57g buttermilk or plain yogurt
  • 1 1/2 teaspoons vanilla extract
  • 177g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • *See “tips,” below.

glaze

  • 60g brown rice syrup or sorghum syrup
  • 28g unsalted butter
  • 28g heavy cream
  • remaining rum from soaking raisins

Instructions

  1. For the cake: Pour the rum over the raisins, cover, and set aside for at least 1 hour and as long as overnight.
  2. Preheat the oven to 350°F.
  3. In a large bowl, stir together the mashed sweet potato, eggs, brown rice syrup, sugar of your choice, oil, buttermilk (or yogurt), and vanilla until well blended. Drain the raisins and put 1/4 cup of the rum into the batter; reserve the rest for the glaze.
  4. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spices.
  5. Add the dry ingredients to the wet and mix thoroughly, scraping the sides and bottom of the bowl. Add the drained raisins and mix to combine.
  6. Grease and flour a 10-Cup Bundt pan (or 12 mini-Bundt wells, or silicone molds). Pour the batter into the prepared pan and bake for 50 to 55 minutes (30 to 35 for mini-cakes), until the top springs back when lightly touched and the edges just begin to pull away from the sides of the pan.
  7. While the cake bakes, make the glaze. Combine all of the ingredients in a small saucepan and bring to a boil. Remove from the heat.
  8. Remove the cake from the oven and upend the pan onto a cooling rack. The cake should release easily; remove the pan and brush with the glaze immediately. Continue brushing until all of the glaze is used. Cool the cake for 1 hour before slicing.
  9. Store any leftover cake, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Sizeone 3/4″ slice
  • Servings Per Batch16
Amount Per Serving:
  • Calories233
  • Calories from Fat72
  • Total Fat8g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol30mg
  • Sodium151mg
  • Total Carbohydrate30g
  • Dietary Fiber1g
  • Sugars18g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares