Updated June 2019
I really love the taste of sweet potatoes and I enjoy baking with them. They add a nice natural sweetness to cakes and quick breads, plus make delicious souffle's and casseroles typically served at Thanksgiving.
Recently the fine folks at McCall Farms reached out to me and sent me some of their Bruce's Yams. Now I don't know about you, but we've been buying Bruce's Yams for many, many years. When I don't want to bother to bake my own fresh sweet potatoes, these are the ones I choose to buy to use in my recipes.
Begun in 1838, McCall Farms is located in Effingham, South Carolina and is home to Margaret Holmes Southern-Style Vegetables, Peanut Patch Peanuts, Glory Foods and Bruce's Yams. To learn more about them, watch the McCall Farms Video here.
Looking for more Sweet Potato recipes? Check out Bruce's Yams recipes online. You can also find them on Facebook.
And now let's make this Sweet Potato Rum Bundt Cake! I can't wait for you to try it and taste it.
RECIPE
Ingredients
Cake:
4 large eggs
2 cups granulated sugar
½ cup oil
½ cup unsalted butter, melted
2 tsp. vanilla extract
1 - 16 oz can Bruce's Yams, drained and lightly mashed (or one large sweet potato, baked and mashed)
3 cups all-purpose flour
1½ tsp. cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
½ cup rum (I use Bacardi Gold)
½ cup buttermilk (make your own by adding 1/2 tbls. lemon juice to 1/2 cup milk)
Glaze:
½ cup brown sugar (make our own by adding 1 tbls. molasses to 1/2 cup sugar, stir with fork)
¼ cup unsalted butter
2 tbls. maple syrup
½ cup sliced almonds or chopped pecans (optional)
3 tbls. rum
Method
Preheat the oven to 350 degrees F. Generously grease and flour a Bundt pan.
In the bowl of a stand mixer, beat eggs and sugar at high speed (speed 6 on my Kitchen-Aid) for 3 minutes or until thick and pale. Add oil, melted butter, and vanilla, beating at a low speed until just combined. Add the mashed sweet potatoes, beating until just combined and stopping to scrape down the sides of the bowl.
In a separate bowl, add flour, cinnamon, nutmeg, baking powder, baking soda, and kosher salt. Whisk to combine.
In a measuring cup, whisk together the rum and buttermilk. Gradually add the flour mixture to the egg mixture, alternating with the buttermilk mixture. Beat at a low speed after each addition until just combined.
Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pan and allow to cool fully on the wire rack.
Glaze: While the cake is baking, bring brown sugar, butter, and maple syrup to a boil in a small saucepan over medium heat. Boil for 2 minutes, then add the almonds or pecans. Remove from heat and stir in the rum.
After the cake has cooled for 30 minutes and is removed from the pan, drizzle the glaze slowly over the warm Bundt cake, allowing it to soak into the cake.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.