- 1
- 15 mins
- 75 mins
Ingredients
- CAKE:
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1/2 cup unsalted butter, melted
- 2 tsp. vanilla extract
- 2 cups pureed sweet potatoes
- 3 cups all-purpose flour
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup bourbon
- 1/2 cup buttermilk
- GLAZE:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tbs. maple syrup
- 1/2 cup toasted pecans, chopped
- 3 tbs. bourbon
Preparation
Step 1
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 sweet potato puree, 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 bourbon 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 pecans. Remove from heat and stir in the bourbon.
Drizzle the glaze slowly over the warm bundt cake, allowing it to soak into the cake.