Bring an unexpected treat to your Thanksgiving gathering! This sugary and substantial cake will fill your kitchen and your belly with a warm, harvest-fresh feel. Sweet enough for dessert, and hearty enough to enjoy a slice with breakfast the next day, this cake will have all of your bases covered.
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Sweet Potato Rum Bundt
Makes a single 9" cake
- 400 g sugar (~2 cup)
- 224 g vegetable oil (~1 cup)
- 4 eggs
- 2 tsp vanilla
- 435 g flour (~3 cups)*
- 1½ tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 56 g dark rum (~¼ cup)
- 400 g sweet potato purée (~15 oz can)
- Powdered sugar for topping
*Use the gluten-free flour of your choice. We use a custom blend of millet, sorghum, tapioca, and potato flours.
- Preheat oven to 325F.
- Grease and flour a 9" bundt pan.
- Weigh ingredients for precision.
- In a large bowl, mix sugar, oil, eggs, and vanilla on low speed until smooth.
- Whisk together dry ingredients in a medium bowl.
- In another bowl, combine rum and sweet potatoes.
- Continue mixing the contents of the large bowl, and alternate adding dry ingredients and sweet potatoes, ending with sweet potatoes.
- Mix into a smooth batter. Do not overmix.
- Pour batter into prepared pan.
- Bake for 55 min, until a toothpick inserted in the middle of the cake comes out clean.
- Cool for 10 min in pan, then invert onto a wire rack and let cool completely.
- Top with a light dusting of powdered sugar and serve!
I'll admit, I had a hard time waiting for this to cool before sneaking a bite! My whole apartment was filled with the heavenly smell of cinnamon and yams. My final thoughts:
- The texture of this cake is similar to a moist, spongy pumpkin bread. I loved it, but it may not be for everyone. If you have the time for a little more prep work, you can get a more interesting and colorful texture by using a diced and cooked sweet potato in place of the purée. One potato should be enough. We would suggest leaving the skin on for a little extra fiber and boiling until soft, but not falling apart.
- How to top this cake is really up to you! I went with a lighter option (powdered sugar) because I wanted to let this decadent cake speak for itself. If your sweet tooth is crying for more, try topping with a vanilla glaze and sprinkling with chopped pecans.
If you make this recipe, we would love to hear about it! Tag us @nuflours on social media to share your finished product.
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