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Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe

Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 1-10 of 38

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  • on April 02, 2013

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    A very good, moist cake. Not 'sweet potato-y' at all. We substituted spiced rum for the water in the batter......because we could.
    Can be lightened up a little by using 3/4 cup unsweetened applesauce and 1/4 cup oil.

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  • on December 26, 2012

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    I have made this cake three times and it is delicious and moist!!! I do alter the recipe a bit in that I omit the raisins (not my thing, use non-fat milk instead of water, and make a cream cheese frosting with rum instead of the glaze. Great for parties and potlucks - always a crowd pleasure.

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  • on June 22, 2012

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    I couldn't stand the smell of oil. Of course the cake seems so moist with such a lot of oil. Over 7,000 Calories for the whole cake. Do the math, even if you eat just a 1/12 slice, 600 Calories (More than a Bic Mac!! Yuck.

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  • on November 25, 2011

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    My family loved this cake! I added 1/2 cup of cinnamon applesauce mixed with 1/4 cup of warm water into the batter. For the glaze I only used 1 cup of powdered sugar and added 4 oz. of cream cheese then doubled the amount for the glazed so it could cover the cake. It was good!

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  • on October 21, 2011

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    The best sweet potato/spice cake I've ever made!! I left out the nuts and raisins since I had no nuts on hand...and I detest raisins in my cakes and breads. I also doubled the spice. Used 1 and 1/2 tsp. of cinnamon, 1/4 tsp. of nutmeg, and 1/4 tsp. of a pumpkin pie spice blend. I also doubled the salt to a full tsp. I always use a full tsp. of salt in spice cakes...it really brings outs the flavors and cuts through some of the sweetness. I also used 3/4 C. brown sugar in place of some of the white. For the fat, I used 1/2 C. oil and then 1/2 C. melted butter for even better flavor and enhanced texture. Cakes with that much oil, especially bundt cakes, can have a tendency to come out a little too dense and almost gummy-like in texture. The butter helps to give the cake some 'fluff'.

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  • on July 03, 2011

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    Delicious. This is a very rich comfort food. Simply irresitable. It takes a while to bake though will make it in muffin or loaf pans next time.

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  • on May 14, 2011

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    Delicious cake. Very moist with great flavor.

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  • on December 20, 2010

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    Sooo good, and so easy! I've made it twice now without any problems. The first time I made it true to the recipe, but the second time I switched out the regular sugar for 1 cup dark brown and 1/2 cup light brown, and I added fresh grated nutmeg, ground ginger, and ground cloves to the batter (and the nutmeg/ginger/cloves/cinnamon to the glaze - which is absolutely delicious!. I also served it with home made cinnamon-vanilla whipped cream. Moist and just sweet enough, with the textural variety of the nuts and raisins, this cake is a real winner!

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  • on December 05, 2010

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    I made this cake after seeing Dave feature it on his show. I used pecans, which I prefer, instead of walnuts. Think that I'll try making muffins out of the recipe next as they're easier to pack for lunch or can grab one as I'm heading out the door or for a snack after dinner.

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  • on November 24, 2010

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    Awsome recipe. I made 1 change, instead of all white sugar, I added 1 cupof white and 3/4 cup of brown sugar. Make sure you don't use a smal bundt cake pan...mine overflowed in the oven and took 1.5 hours to cook. Spiced rum really adds wonderful flavor to the icing!

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