This rich, dense sweet potato cake is filled with chopped pecans and bourbon-plumped raisins. The cake is finished with a fabulous bourbon-spiced caramel glaze. Feel free to use either golden or dark raisins, and be sure to make a good quality bourbon.
Add this wonderful cake to your holiday dessert table.
- 3/4 cup raisins (golden or dark)
- 3/4 cup bourbon whiskey
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil (neutral, such as canola)
- 1 tablespoon pure vanilla extract
- 2 cups mashed sweet potato
- 3 cups all-purpose flour (13 1/2 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- For the Glaze:
- 1/2 cup brown sugar firmly packed
- 4 Tablespoons butter
- 3 Tablespoons whipping cream
- Preheat oven to 350F.
- Grease a 10-inch one-piece tube cake pan or Bundt cake pan and dust with flour.
- Combine the raisins and bourbon in a small bowl; let stand for about 1 hour.
- In a mixing bowl with an electric mixer, beat the eggs with the granulated sugar until thick and pale in color (about 3 minutes). Add the oil and vanilla; beat until blended.
- Place a sieve over a small bowl and drain the raisins, reserving the bourbon. Set the raisins aside.
- Add 1/2 cup of reserved bourbon to the batter along with the sweet potatoes; blend well. Set the remaining bourbon aside; it will be used later for the glaze.
- In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg; stir with a whisk or spoon until well blended. Add one-third of the flour mixture to the batter; blend and add half of the milk. Add another one-third of the flour; blend and add the remaining milk. Add the remaining flour and blend until the batter is smooth.
- Fold the raisins and chopped pecans into the batter.
- Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean. Place the cake on a rack to cool for 10 minutes.
- Meanwhile, in a saucepan, combine the brown sugar, butter, cream, and 2 tablespoons of the remaining bourbon. Place the pan over high heat and bring to a boil; lower the heat and continue cooking for 2 to 3 minutes, or until the mixture is reduced and syrupy. Watch it carefully; it boils over easily.
- Place a rack on a large sheet of foil or wax paper to catch drips. Invert the cake onto the rack and prick all over with a toothpick or skewer.
- Spoon some of the glaze over the top of the cake and brush the rest over the sides. Let the cake cool completely before slicing.
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|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||5 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||3 g|