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    You are in: Home / Recipes / Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze Recipe
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    Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    cookiedog's Note:

    Can't wait to make this one. From Dave Lieberman and the food network.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the batter

    For the glaze

    Directions:

    1. 1
      Preheat oven to 325 degrees F. Lightly grease a 10-cup bundt pan.
    2. 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 extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center 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.
    3. 3
      Meanwhile, make the glaze: Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
    4. 4
      Pour the glaze over the cooled cake. Slice and serve.

    Ratings & Reviews:

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    Nutritional Facts for Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 637.1
     
    Calories from Fat 270
    42%
    Total Fat 30.0 g
    46%
    Saturated Fat 5.8 g
    29%
    Cholesterol 63.0 mg
    21%
    Sodium 219.5 mg
    9%
    Total Carbohydrate 87.7 g
    29%
    Dietary Fiber 2.9 g
    11%
    Sugars 58.7 g
    234%
    Protein 6.7 g
    13%

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