PAULA DEEN’S FALL BAKING 88Cake:
2 cups granulated sugar
4 large eggs
½ cup vegetable oil
½ cup unsalted butter, melted
2 teaspoons vanilla extract
2 cups puréed 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 bourbon
Glaze:
¼ cup fi rmly packed light brown
sugar
2 tablespoons unsalted butter
1 tablespoon maple syrup
¼ cup chopped toasted pecans
2 teaspoons bourbon
- Preheat oven to 350°. Spray a 12- to
15-cup Bundt pan with baking spray with
fl our. - For cake: In the bowl of a stand mixer
fi tted with the whisk attachment, beat
granulated sugar and eggs at high speed
until thick and pale, about 3 minutes.
Add oil, melted butter, and vanilla,
beating at low speed just until combined.
Add sweet potato purée, beating just until
combined.- In a medium bowl, whisk together
fl our, cinnamon, baking powder, baking
soda, salt, and nutmeg. In a small bowl,
whisk together buttermilk and bourbon.
With mixer on low speed, gradually add
fl our mixture to sugar mixture alternately
with buttermilk mixture, beginning and
ending with fl our mixture, beating just
until combined after each addition. Pour
batter into prepared pan. - Bake until a wooden pick inserted
near center comes out clean, 50 minutes
to 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, and maple syrup to
a boil over medium heat, stirring until
sugar is dissolved. Reduce heat, and
simmer for 2 minutes. Remove from heat,
and stir in pecans and bourbon. Let cool
for 5 minutes; drizzle glaze onto cooled
cake. Cover and refrigerate for up to
2 days.
Bourbon Pecan-Glazed
Sweet Potato Cake
Makes 1 (12- to 15-cup) Bundt cake