Rum-Glazed Sweet Potato Cakes

Name: Rum-Glazed Sweet Potato Cakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters firmly packed dark brown sugar; 59 milliliters butter; 177 milliliters buttermilk; 79 milliliters dark rum; 4 larges eggs, at room temperature; 710 milliliters all-purpose flour; 177 milliliters golden raisins; 473 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 118 milliliters finely chopped toasted pecans; 1 teaspoons fine sea salt; 473 milliliters pureed roasted sweet potatoes; 2 teaspoons vanilla extract; 237 milliliters vegetable oil; 3 Tbsps whipping cream

Need a vegetarian side dish? Rum-Glazed Sweet Potato Cakes could be a spectacular recipe to try. This recipe makes 8 servings with 696 calories, 10g of protein, and 18g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, granulated sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Stir together first 2 ingredients.

Let stand 30 minutes.

Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale.

Ingredients you will need

Granulated Sugar

Egg

Equipment you will use

Hand Mixer

Add oil and vanilla, beating at low speed just until blended.

Ingredients you will need

Vanilla

Cooking Oil

Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.

Ingredients you will need

Sweet Potato Puree

Preheat oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Buttermilk

All Purpose Flour

Egg

Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.

Ingredients you will need

Raisins

Rum

Bake at 350 for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes.

Equipment you will use

Oven

Remove from pans to wire racks.

While cakes are baking, 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.

Ingredients you will need

Brown Sugar

Syrup

Equipment you will use

Sauce Pan

Remove from heat; stir in reserved rum.

Ingredients you will need

Rum

Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes).

Ingredients you will need

Dip

Place, glazed sides up, on lightly greased racks.

Sprinkle each cake with pecans.

Ingredients you will need

Pecans

Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You'll need to roast about 1 1/2 lb. potatoes for 2 cups puree.

Ingredients you will need

Sweet Potato