53 PAULA DEEN’S BEST CAKES & PIES
Cake:
2 cups sugar
4 large eggs
½ cup vegetable oil
½ cup unsalted butter, melted
2 teaspoons vanilla extract
2 cups mashed cooked sweet potato
3 cups all-purpose fl our
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¾ cup whole buttermilk
1 tablespoon dark rum (optional)Glaze:
½ cup fi rmly packed light brown
sugar
2 tablespoons unsalted butter
2 tablespoons water
1 tablespoon dark corn syrup
1 tablespoon dark rum (optional)
1 cup confectioners’ sugarGarnish: chopped pecans- Preheat oven to 350°. Spray a 10-cup
Bundt pan with baking spray with fl our. - For cake: In a large bowl, beat sugar
and eggs with a mixer at high speed until
thick and pale, about 3 minutes. Beat in
oil, melted butter, and vanilla. Beat in
sweet potato just until combined.- In another large bowl, whisk together
fl our, cinnamon, baking powder,
baking soda, salt, and nutmeg. In a
small bowl, whisk together buttermilk
and rum (if using). With mixer on low
speed, gradually add fl our mixture to
sweet potato mixture alternately with
buttermilk mixture, beginning and
ending with fl our mixture, beating just
until combined after each addition.
Spread batter into prepared pan. - Bake until a wooden pick inserted
near center comes out clean, about
1 hour. Let cool in pan for 10 minutes.
Remove from pan, and let cool
completely on a wire rack. - For glaze: In a small saucepan, bring
brown sugar, butter, 2 tablespoons water,
corn syrup, and rum (if using) to a boil
over medium-high heat. Reduce heat
to medium-low; cook for 1 minute.
Remove from heat; gradually whisk in
confectioners’ sugar until smooth. Let
cool for 3 minutes. Drizzle onto cooled
cake, and garnish with pecans, if desired.
Store in an airtight container for up to
3 days.
Glazed Sweet Potato
Bundt Cake
Makes 1 (10-inch) Bundt cake- Bakinğ TiǙ -
If you omit the rum in the glaze,
increase the water to 3 tablespoons.