Sweet Potato Bourbon Cake

When was the last time you had a Bundt Cake? My mother always baked a bundt cake along with a traditional birthday cake for birthday celebrations. Every single birthday picture of those times gone by, of blowing out candles, there sits the infamous bundt cake holding it's position near the birthday cake.

Here is an awesome Bundt cake recipe using sweet potatoes and bourbon, always a tasty combination. Don't forget to drizzle the cake with the Bourbon Syrup! And sorry...no picture available until I make it again! When I remembered and went back to take a picture, the entire cake was gone!

Sweet Potato Bourbon Cake

3 tbsp chopped pecans

1 1/2 cups firmly packed brown sugar

1/3 cup butter, softened

2 eggs

1 cup cooked sweet potatoes

1 tsp vanilla

2 3/4 cups all purpose flour

3/4 cup milk

1/3 cup bourbon or apple juice

1 tbsp baking powder

1 tsp pumpkin pie spice

3/4 tsp salt

Heat oven to 325 degrees. Grease and sugar a 10 or 12 cup Bundt pan. (using granulated sugar to coat the bundt pan will add a sugary golden crust to the cake). Sprinkle bottom and up the sides of pan with pecans.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy. Add sweet potatoes and vanilla and mix very well. At the remaining ingredients, mixing well. Spoon into prepared pan.

Bake for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan and cool completely on rack. If desired, drizzle with Bourbon Syrup.

16 servings

Bourbon Syrup

1 cup sugar

1/2 cup water

1 tsp butter

1/2 tsp vanilla

2 tbsp bourbon

In a small saucepan, bring sugar and water to a boil. Boil 5 minutes. Add remaining ingredients. Cook until a syrupy consistency.

Variations:

Rum or brandy can be substituted for the bourbon.
Add chopped or pecan halves during the cooking process.

If you make this cake comment on how you liked it and if you made changes. Variations are always great.

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