Ingrédients pour Sweet Potato Bundt Cake
- ½ cup golden raisins
- ¼ cup dark rum
- 2 large sweet potatoes (about 2 cups mashed)
- 3 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup packed light brown sugar
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- 1 tablespoon dark rum
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Comment préparer Sweet Potato Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a small bowl, soak ½ cup raisins in ¼ cup dark rum for at least 30 minutes (or several hours for deeper flavor).
- Peel and cut 2 large sweet potatoes into 1-inch thick slices. Place in a pot of salted water, bring to a boil, then reduce heat and simmer until very tender (about 15-20 minutes).
- Drain sweet potatoes, let cool slightly, then mash with a potato masher or fork. Measure out 2 cups of mashed sweet potatoes and set aside to cool.
- In a large bowl, whisk together 3 large eggs until lightly beaten. Add 1 ½ cups granulated sugar and beat until pale and thick (about 2 minutes). Add ½ cup vegetable oil and 1 teaspoon vanilla extract; beat to combine.
- Drain the raisins, reserving ¼ cup of the rum soaking liquid. Add the reserved rum liquid to the batter.
- Gently fold in the mashed sweet potatoes.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup buttermilk in two additions, beginning and ending with the dry ingredients. Fold in the soaked raisins.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack placed over a baking sheet to catch excess glaze.
- While the cake is still warm, prepare the glaze: In a small saucepan, combine ½ cup packed brown sugar, 4 tablespoons butter, and ¼ cup heavy cream. Bring to a boil over medium heat, stirring until sugar dissolves. Boil for 3 minutes, stirring often, until slightly thickened.
- Remove from heat and stir in 1 tablespoon dark rum.
- Poke holes all over the warm cake using a wooden skewer.
- Pour half the glaze over the cake. Let cool for 10-15 minutes to thicken slightly, then pour remaining glaze over the cake, allowing it to drizzle down the sides.
- Let the cake cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
149g
Fat
23g
Carbs
20g
