Sweet potato bundt cake with spiced buttered rum glaze

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves12
  • DifficultyMedium

For the batter

375g plain flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
300g cooked sweet potato (about 2 sweet potatoes)
3 eggs
180ml warm water
400g sugar
240ml vegetable oil
1 tsp vanilla essence
150g sultanas
120g toasted walnuts, crushed

For the glaze

4 tbsp unsalted butter
2 to 3 tbsp spiced rum
260g icing sugar
Special equipment: bundt cake tin
1) Preheat te oven to 160C/Gas 3. Lightly grease a 10-cup bundt pan.

2) In a mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla essence. Stir in the dry ingredients until all combined then fold in sultanas and walnuts.

3) Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the centre of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.

4) Meanwhile, for the glaze, melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the icing sugar until smooth. Pour the glaze over the cooled cake. Slice and serve.

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