Sweet Potato Bourbon Bundt Cake Food

SWEET POTATO BUNDT CAKE WITH MAPLE MASCARPONE ICING

Steps:

• Make the cake: Adjust the oven rack to the center position and preheat the oven to 350 degrees F (175 degrees C). Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
• Pour the batter into the prepared pan and smooth the surface. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
• Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.
• When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.

SWEET POTATO BOURBON CAKE WITH BROWN BUTTER FROSTING

Steps:

• Preheat your oven to 350 degrees F, make sure a rack is in the center of the oven and grease 2 9" round cake pans and line with parchment round.
• Place the 18 tablespoons butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 4 minutes. Add the eggs one at a time mixing well between each. Add in the sweet potato and mix for 1 minute more. Add the water and vanilla and mix on low for 1 minute.
• In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, allspice, nutmeg, ginger and cloves. Add to the sweet potato mixture and mix on low until just combined. Pour the batter into the prepared pans, smoothing the top and gently tapping on the counter several times to release any trapped bubbles.
• Bake in the center of the oven for 40-45 minutes or until a cake tester comes out clean. Let cool for 15 minutes in the pan, remove from the pan and finish cooling on a cooling rack. While the cake is baking combine the sugar and water in a small saucepan over medium-low heat stirring until the sugar has melted. Whisk in the bourbon, cool slightly. Once the cake has cooled, place plastic wrap in the pan and place the cake back in the pan. Pour the bourbon syrup over the cakes. Cakes can be refrigerated overnight before frosting.
• To prepare the buttercream, place the 2 sicks butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. Small golden bits will start to settle on the bottom of the pan and it will start to smell delicious and nutty. Once this happens, take it off the heat and pour into a small, heat-safe bowl to cool completely.
• In an electric stand mixer fitted with the paddle attachment add the cooled brown butter, softened butter and mix on low until combined. Add in the powdered sugar and mix on low adding cream as needed until fully blended and smooth. Frost the cake leaving the sides naked or lightly frosted. Dust with nutmeg.
• adapted from https://www.displacedhousewife.com/pumpkin-bourbon-cake-with-brown-butter-bourbon-buttercream/.

SWEET POTATO BOURBON WHISKEY CAKE

Steps:

• Sift together; flour,baking powder,salt & seasonings, set aside.
• Beat oil and sugars together until smooth, beat in egg yolks & boiling water gradually; beat for 2-3minutes.
• Add dry ingredients to sugar mixture gradually, stirring well.
• Stir in bourbon (take a sip if you like, as this adds to the character of the cake).
• Stir in pecans.
• Peel and grate sweet potatoes (should end up with 2 cups packed); stir into sugar mixture.
• Beat egg whites until they form soft peaks; add the cream of tartar & salt.
• Stir 1/4 of the whites into sweet potato mix, then fold in remainder.
• Place in a greased 10 inch tube pan and bake about 1 hour in a preheated 350 degree oven.
• Cool pan for at least 15 minutes before unmolding.
• Serve solo, or dust with confectioners' sugar.

SWEET POTATO BUNDT CAKE

Steps:

• Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool.
• In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up.
• Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add ¼ cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl.
• Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins.
• Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup.
• For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly.
• Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.