Here at Hammerstone’s Whiskey Disks™ when the seasons start to turn on us and the weather gets cold, we like to put down our tools and do a little baking. It’s a time of year when warm breads, hearty desserts and spiced flavors are inviting again. So we got creative and whipped up this Sweet Potato Bourbon Bundt Cake with Bourbon Syrup. And, dare we say – we hit this one out of the park. The cake’s brown sugar and sweet potato flavors meld perfectly with the spike of bourbon. And the syrup! Don’t get us started. Since there’s sweet potato in it, we can only assume it’s healthy, right?
Sweet Potato Bourbon Bundt Cake with Bourbon Syrup
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
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.
1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.