Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze


A group of ladies here at work are meeting for our Christmas Lunch…usually it’s just 12 of us, but all the past members are invited to the December lunch. I am one of three who had to make a dessert. After looking over ‘holiday desserts’ at the Food Network I settled on Dave Lieberman’s Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze.

*Note* Bold=my adjustments.

All I can say is OH MY GOSH I WISH YOU CAN SMELL THIS THING! I’ll let you know after lunch today how it tastes…but if it’s anything like the batter, yummmmmie! 🙂

Ingredients are as follows.

For the batter:
2-1/2 cups flour
1 TBSP baking powder
1 tsp ground cinnamon
1/2 tsp salt
1-1/2 cups cooked sweet potato meat
3 eggs
3/4 cup warm water
1-3/4 cups sugar
1 cup vegetable oil
1 tsp pure vanilla
1 cup golden raisins
1 cup toasted walnuts, crushed (I used PECANS, I can’t eat walnuts)

For the glaze:
4 TBSP unsalted butter
2-3 TBSP spiced rum (I used 1/4 cup 🙂 )
2 cups confectioners’ sugar


Preheat oven to 325 degrees F.
Lightly grease a 10-cup bundt pan (regular size most people have in their kitchens)…I floured mine too.
In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside.
* I just sifted the above into a 2-cup glass measuring cup.

In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. (THIS WAS A HARD PART…I KEPT EATING THE SMASHED SWEET POTATOS…SO WARM AND SWEET!) Mix together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla.

Stir in the dry ingredients…in about 3 batches.. then fold in raisins and walnuts/pecans.

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.

To Make the Glaze:

Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners’ sugar until smooth.
* I melted the butter and rum in a small saucepan (about 2 cups) on medium-low heat. I then kept the pan on the burner on low and whisked the powdered sugar in a little at a time to make sure all the ‘lumps’ were out.

Pour the glaze over the cooled cake…(dust with ground cinnamon), Slice and serve.

4 thoughts on “Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

  1. Though I am a terrible baker, I love sweet potatoes!! I will have to try this. Thanks!!

    Don’t have any spiced rum. In fact, what IS spiced rum? Grocery store. Liquor store?

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