Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze

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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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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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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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Delicious cake. Very moist with great flavor.

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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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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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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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FANTASTIC

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I just made this cake for the first time with the following changes and it's delicious:
used milk instead of water
used 1c brown sugar, 1/4c sugar
used only 1/2c oil
used 1c chopped fresh pears instead of raisins
used 1c coconut instead of nuts
used 1tsp each of vanilla and coconut extract

I then baked in a 6mini bundt cake pan and made almost 2 dozen mini muffins.
Finished of with powdered sugar glaze and Voila!!! Delicious!!!
I pack the mini muffins in my kid's lunches, will take mini bundt cakes to church group and can freeze whatever we don't eat quickly. If I make one large bundt cake, frequently it goes stale before we finish it. The mini bundt cakes are a great way to cut down on waste.

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you can't beat the simplicity! i added a teaspoon on vanilla extract, chopped walnuts, and topped it with a simple glaze made with dark rum, butter, and powdered sugar. tastes incredible!