Page 12 - Baking
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SWEET POTATO-BOURBON BUNDT
CAKE WITH BOURBON-PECAN GLAZE
MAKES 1 (10-CUP) BUNDT CAKE
2 cups sugar 1. Preheat oven to 350°. Spray a 10-cup Bundt pan with baking spray with flour.
4 large eggs
½ cup vegetable oil 2. In the bowl of a stand mixer fitted with the whisk attachment, beat sugar
½ cup unsalted butter, melted and eggs at high speed until thick and pale, about 3 minutes. Reduce mixer
2 teaspoons vanilla extract speed to low. Add oil, melted butter, and vanilla, beating just until
1 (15-ounce) can pure sweet potato combined. Add sweet potato purée, beating just until combined.
purée
3 cups all-purpose flour 3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking
1½ teaspoons ground cinnamon soda, salt, and nutmeg. In a small bowl, whisk together buttermilk and
1 teaspoon baking powder bourbon. With mixer on low speed, gradually add flour mixture to sugar
1 teaspoon baking soda mixture alternately with buttermilk mixture, beginning and ending with
½ teaspoon kosher salt flour mixture, beating just until combined aft er each addition. Pour batter
½ teaspoon ground nutmeg into prepared pan.
¾ cup whole buttermilk
1 tablespoon bourbon 4. Bake until a wooden pick inserted near center comes out clean, 50 to
Bourbon-Pecan Glaze 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool
(recipe follows) completely on a wire rack. Drizzle with Bourbon-Pecan Glaze.
BOURBON-PECAN GLAZE
Makes about ½ cup
¼ cup firmly packed brown sugar
2 tablespoons unsalted butter
1 tablespoon maple syrup
¼ cup toasted pecans, chopped
2 teaspoons bourbon
1. In a small saucepan, stir together brown sugar, butter, and maple syrup.
Bring to a boil over medium heat; reduce heat, and simmer for 2 minutes.
Stir in pecans. Remove from heat, and stir in bourbon.
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