For the last few years I, and lots of bloggers, have been participating in Mary’s National Bundt Day Celebration. Usually she does a whole month of Bundts and they are always something to see not only because of the amazing recipes she has but also because of all the amazing Bundt pans she has. This year ‘life got in the way” so only one bundt from Mary. But next year……

This year I chose….

    ….Sweet Potato Bourbon Cake

Sweet potatoes are in abundance here now and I love baking with them. {I also love just baking and eating them with butter, brown sugar, and cinnamon but that’s another post.}

    3 tablespoons chopped pecans
    1 1/2 cups firmly packed brown
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes
    1 teaspoon vanilla
    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

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan. Sprinkle bottom and up sides of pan with pecans.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy. Add sweet potatoes and vanilla; mix very well. Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

GOOOOOD CAKE!! I used the Bourbon and drizzled the cake with a Spice Glaze.
From the full recipe I made 1 6″ bundt {baked for 30 minutes} and 4 4″ minis {baked for 25 minutes}. One to keep, four to give away!

Spice Glaze

    2 cups sifted powdered sugar
    1 Tbl softened butter
    1/2 tsp pumpkin pie spice
    2 – 4 Tbl milk

In a medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency; mix until smooth.

There are little pieces of Sweet Potato throughout the cake and a layer of pecans on top. I used the spiced glaze, but I think next time I would try the Bourbon Syrup.

{Recipe is from Bundt Classics by NordicWare. 2003}