Sweet Potato Bundt Cake with Apricot Brandy Glaze #Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. The theme for this month is Orange Bundts and our host is Felice who blogs at All That’s Left Are the Crumbs. You can see all our lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our homepage.
Whenever I feel as if I’ve lost my baking mojo, this Sweet Potato Bundt Cake is the recipe I turn to. I love that it’s very adaptable to additional flavorings and glazes. I’ve also made a “healthier” version that is just as good. One of my favorite modifications is to add a TBS of cocoa sifted in with the dry ingredients. I’ve used regular, dark and onyx cocoa. Each one adds another depth of flavor.
There is a small amount of alcohol in this version. One tsp of Triple Sec which gives the cake a slight orange flavor. Also, in the glaze, there’s two TBS of Apricot Brandy. Since our theme this month is orange I’ve got it covered completely, sweet potatoes, Triple Sec, and Apricot Brandy. Of course, the alcohol can be omitted. For the cake, you could use orange extract along with the vanilla. For the glaze, you could do the same or use pulp-free orange juice. Don’t you just love to have options!
For all of my cakes, I brush them with simple syrup while they’re warm. This helps to keep cakes moist. I’d suggest storing this cake in the refrigerator and bringing it out 30-45 minutes before serving. If you really want to treat yourself, serve it with a scoop of vanilla or butter pecan ice cream.
- 1 cup butter
- 2 cups sugar
- 2 cups cooked and mashed sweet potatoes, approx., 4 medium, (cooled to room temperature)
- 1 tsp vanilla
- 1 tsp Triple Sec
- 4 eggs
- 3 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ¼ tsp salt
- Apricot Brandy Glaze
- 1 ½ cups powdered sugar
- 2 TBS apricot brandy
- Preheat oven to 300°F, and prepare a 12 cup Bundt pan for nonstick baking.
- Sift together all dry ingredients and set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy, approximately 5 minutes.
- After butter and sugar are creamed, add the sweet potatoes, vanilla and Triple sec beating until combined.
- Don‘t worry if the mixture looks curdled, it will smooth out in the end.
- Add eggs one at a time, scraping bowl after each addition.
- Lastly, add sifted dry ingredients s third at a time and mix only until thoroughly combined, do not overbeat.
- Bake 60 minutes, testing for doneness 5 minutes before the stated time is up.
- Turn cake onto cooling rack and brush with simple syrup if using.
- Cool cake to room temperature and then apply Apricot Glaze.
- For Apricot Brandy Glaze:
- Mix all of the ingredients in a small bowl until smooth.
- Pour glaze over the cake while it is still warm.
- If you want more of the glaze to seep into the cake poke holes in the top with the tines of a fork.
- Serve cake at room temperature.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Autumn Spiced Carrot Bundt Cake by Tartacadabra
- Butternut Chai Bundt Cake by ;All That’s Left Are The Crumbs
- Chocolate Orange Marble Bundt by The Crumby Kitchen
- Creamsicle Bundt Cake with Orange Cocoa Glaze by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Halloween Bundt by La mejor manera de hacer
- Individual Chocolate Orange Bundts by A Day in the Life on the Farm
- Orange & Chocolate Bundt Cake by I Love Bundt Cakes
- Orange Chocolate Bundt Brownies by Sneha’s Recipe
- Orange–Chocolate Bundt Cake with Sour Cream Glaze by Katin špajz
- Orange Crunch Bundt Cake by The Queen of Scones
- Orange Marmalade Bundt Cake by Patty’s Cake
- Orange Pound Cake by Making Miracles
- Orange Sponge Bundt Cake by Basic N Delicious
- Spicy Orange Bundt Cake by Bizcocheando
- Sweet Potato Bundt with Apricot Brandy Glaze by Sweet Sensations