Sweet Potato Bourbon Cake With Brown Butter Frosting Food

SWEET-POTATO BOURBON BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.
• Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.

SWEET POTATO CAKE WITH MAPLE-BOURBON PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the oven rack in the center of the oven. Line a baking sheet with aluminum foil.
• Combine softened butter and brown sugar in a medium-sized bowl; stir until well combined. Add maple syrup, bourbon, and salt. Stir in pecans and mix until well coated. Set topping aside.
• Butter a 10-inch tube pan. Line the bottom of the pan with parchment paper; butter the parchment paper and lightly dust with flour. Evenly spread topping into the bottom of the tube pan and set aside.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Mix softened butter, sugar, and brown sugar together in the bowl of a stand mixer. Mix on medium speed until well combined, 3 to 4 minutes; the mixture will be a bit grainy in appearance. Add eggs, 1 at a time, mixing on medium speed after each addition. Use a spatula to scrape down the bowl as needed. Add sweet potatoes and bourbon and mix on medium speed until well combined, scraping the bowl as needed.
• Combine buttermilk and sour cream in a separate bowl.
• Add 1/2 the flour mixture to the mixing bowl and mix on low speed until well blended. Add 1/2 the buttermilk mixture and beat on low until blended, scraping the bowl as needed. Add remaining flour to the mixing bowl and continue mixing. Add remaining buttermilk mixture and continue beating on low speed until batter is thick and smooth.
• Pour batter into the prepared tube pan and place pan on the prepared baking sheet.
• Bake in the preheated oven until a wooden skewer inserted in the center of the cake comes out clean, 65 to 75 minutes. Remove cake from the oven and leave in the pan.
• Prepare glaze by combining maple syrup, melted butter, and bourbon in a bowl. Use a wooden skewer to poke holes in the warm cake in the pan. Spoon 1/2 the glaze over the bottom of the cake.
• Allow cake to cool on a wire rack, 20 to 25 minutes.
• Invert cake onto a serving plate, remove parchment paper, and drizzle remaining glaze over the top of the cake. Serve with whipped cream.

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 RUM CAKE WITH BUTTER RUM FROSTING

Steps:

• Soak the raisins in rum for at least 30 minutes to plump them up.
• Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
• Preheat oven to 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
• Combine all of the cake ingredients (except raisins) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisin/rum mixture. Spread into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
• To make the frosting, melt the butter in a large saucepan, and allow it to brown just lightly. Remove from the heat and add the remaining frosting ingredients. Beat until smooth and creamy. You can add a little additional rum, orange juice, or water to thin it if necessary, or add a little confectioners sugar if you need to thicken it. Spread over the cake and refrigerate overnight. Serve cold.

SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING

Steps:

• For cake:
• Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)