Southern Sweet Potato Bundt Cake

Every now and then, I see a recipe that sounds so unique and intriguing, I feel compelled to make it right away. Because – as I’m sure you can tell – I’m totally a “think outside the box” kind of girl.


Ok – you can stop laughing now.

I saw this cake on Pinterest (don’t look at me like that!) – and conveniently, I just so happened to have cooked sweet potato puree in the freezer.

Conveniently………that may or may not have been purchased specifically for this cake.


Sabrina graciously volunteered to try it fresh from the oven, and bestow upon us her unbiased, third party, non partisan opinion.

That first part of that last statement was true, the latter part was completely and totally false.

Are you still following me? Good.

She declared it “stupendous” and “completely different and unexpected”.

High praise, indeed.


Southern Sweet Potato Bundt Cake – adapted from Messy Baker

4 large eggs
1 1/2 cups granulated sugar
½ cup canola oil
½ cup unsalted butter, melted
2 tsp. vanilla extract
2 cups pureed sweet potatoes
3 cups all-purpose flour
1½ tsp. cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
1 tsp. baking soda
½ cup Southern Comfort
½ cup buttermilk

Preheat the oven to 350 degrees F. Generously grease and flour a bundt pan.
In the bowl of a stand mixer, beat eggs and sugar at high speed (speed 6 on my Kitchen-Aid) for 3 minutes or until thick and pale. Add oil, melted butter, and vanilla, beating at a low speed until just combined. Add the sweet potato puree, beating until just combined and stopping to scrape down the sides of the bowl.
In a separate bowl, add flour, cinnamon, nutmeg, baking powder and baking soda. Whisk to combine.
In a measuring cup, whisk together the bourbon and buttermilk.
Gradually add the flour mixture to the egg mixture, alternating with the buttermilk mixture. Beat at a low speed after each addition until just combined.
Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pan and allow to cool fully on the wire rack.


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