For a dessert recipe that takes the cake, literally, when it comes to autumn gatherings, look to Vicki Lee’s pastry chef Melissa King. Her recipe for a sweet potato pecan bourbon bundt incorporates fall favorites for a tasty tea cake, featuring a little (or a lot) of whiskey. As the chef herself says, “Do not fret — the bourbon is not overpowering, and if you want more to come through, go ahead and add more! It’s getting closer to the holidays!” With that advice in mind, read on for the how-to on this savory, crave-worthy cake.
- 1 cup pecans, chopped
- 4 eggs
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups pureed sweet potatoes
- 3 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup bourbon
- 1/2 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon unsalted butter
- 1 tablespoon bourbon
- 1/2 teaspoon vanilla extract
- Grease large bundt pan and coat with chopped pecans. Preheat oven to 350°F.
- In an electric mixer with a paddle attachment, beat the eggs and sugar until thick and pale.
- Add the canola oil, melted butter and vanilla, and mix until just combined.
- Add in the pureed sweet potatoes and mix until just combined. Scrape down the bowl.
- Alternate adding in the dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda, salt) with the wet ingredients (bourbon, buttermilk), beginning and ending with the dry ingredients. Scrape down bowl and mix until all combined.
- Pour the batter into the prepared pan and bake 40-45 minutes until the cake springs back to the touch or a toothpick comes out clean.
- Once the bundt is out of the oven and still warm, bring the sugar and water to a boil. Then add the butter, bourbon and vanilla.
- Remove the glaze from heat and, while the cake is still in the pan, pour on half of the glaze. Wait about 20-30 minutes then invert the cake onto a board or wire rack, and spoon over the remaining glaze.