Sweet potatoes add a bit of texture--and taste--to the traditional Bundt Cake.
I've had an abundance of sweet potatoes from the garden this year and have been looking at ways to use them in our fall and winter menus. One good and festive idea is to substitute the traditional apple or pear ingredient used in many Bundt cakes with sweet potatoes. Since Bundt cakes are primarily sweetened with brown sugar and molasses, it seemed reasonable to me that sweet potatoes would work. They do. Let's get started!
Preheat your oven 350 degrees and center the baking rack. Get your hand or stand mixer ready, along with a medium sized bowl for mixing the dry ingredients. Grease and lightly flour a 9 or 10 inch Bundt pan.
2 ½ cups all-purpose flour
½ cup chopped walnuts (or any nut you have on hand)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 sticks unsalted room temperature butter
2 cups cubed sweet potatoes
1 cup raisins or prunes
1 cup whole or buttermilk
2 teaspoons vanilla extract
2 cups brown sugar
3 large eggs
Cut the sweet potato into ¼ inch cubes and set aside. In the medium mixing bowl add the flour, salt, chopped walnuts, and the baking soda and baking powder. Whisk until thoroughly mixed. In the stand mixer bowl add the butter and the brown sugar. Mix for at least three minutes. Add the eggs to the butter and sugar mixture, one at a time, and beat each egg for at least one minute. You want the batter to be fluffy and light. Add the vanilla. Now, add 1/3 of the dry mixture, followed by ½ cup milk. Add another 3rd of the dry mixture and then the rest of the milk. Be sure to scrap the sides of the mixing bowl as the paddles work. Add the final 1/3 of the dry mixture to the bowl and, when completely mixed, add the sweet potato cubes and raisins. Pour the batter into the Bundt cake pan.
Bake for 55 to 60 minutes; check at the 55 minute mark with a sharp knife. When baked, remove and cool on a rack for 10 minutes. Then, invert onto a cake plate. When the cake is cool, sprinkle with powdered sugar or, use an old time butter and powdered sugar glaze.
This cake freezes well and can be stored for five or six weeks, which means you can bake it this week and serve it as an additional Thanksgiving desert along with the pumpkin pie. It is also a pretty cake, rather European in nature, and perfect with a cup of Earl Grey. It also celebrates our Ozark Autumn and...the humble sweet potato.