Ingredients

1/2 cup (113g) dark rum

1 cup (170g) raisins, packed

1 cup (241g) sweet potato, baked and mashed

3 large eggs, at room temperature

1 cup (248g) brown rice syrup or sorghum syrup

1/2 cup (99g) palm, date, or coconut sugar; or light brown sugar

1/2 cup (99g) vegetable oil

1/4 cup (57g) buttermilk or plain yogurt, at room temperature

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

1 cup (113g) King Arthur Golden Wheat Flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon table salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg, freshly grated if possible

1/4 cup (60g) brown rice syrup or sorghum syrup

2 tablespoons (28g) butter

2 tablespoons (28g) heavy cream

remaining rum, from soaking raisins

Instructions

Step 1: Pour the rum over the raisins, cover, and set aside for at least 1 hour or overnight to soak and plump.

Step 2: Preheat your oven to 350°F (175°C).

Step 3: In a large bowl, combine the mashed sweet potato, eggs, brown rice syrup, chosen sugar, vegetable oil, buttermilk or yogurt, and vanilla extract. Stir until well blended.

Step 4: Drain the soaked raisins, reserving the remaining rum. Add 1/4 cup of the rum into the batter and set the rest aside for the glaze.

Step 5: In a separate bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 6: Gradually add the dry ingredients to the wet mixture, stirring thoroughly and scraping the bowl’s sides and bottom. Fold in the drained raisins.

Step 7: Grease and flour a 10-cup Bundt pan, 12 mini-Bundt wells, or silicone molds. Pour the batter evenly into the prepared pan.

Step 8: Bake for 50 to 55 minutes, or 30 to 35 minutes for mini-cakes, until the top springs back when lightly touched and edges start pulling away from the pan sides.

Step 9: For the glaze, combine brown rice syrup or sorghum syrup, butter, heavy cream, and reserved rum in a small saucepan. Bring to a boil, then remove from heat.

Step 10: Remove the cake from the oven and immediately invert onto a cooling rack. Once the pan releases the cake easily, brush it generously with the warm glaze. Continue brushing until all glaze is used.

Step 11: Allow the cake to cool for 1 hour before slicing and serving.

Tips & Variations

For a nuttier flavor, add 1/2 cup chopped pecans or walnuts to the batter along with the raisins.

If you prefer a less boozy cake, reduce the rum used for soaking the raisins or substitute with apple juice.

Using freshly grated nutmeg enhances the spice note compared to pre-ground nutmeg.

Try swapping brown rice syrup with maple syrup for a different sweetness profile.

FAQs

Can I use canned sweet potato instead of baking and mashing fresh sweet potatoes?

Yes, canned sweet potato puree can be used as a convenient substitute. Just be sure it’s plain with no added spices or sugar for best results.

Is it necessary to soak the raisins in rum?

Soaking raisins in rum adds moisture and depth of flavor to the cake, but if you prefer not to use alcohol, you can soak them in warm water or fruit juice instead.