- 1 ½ pounds sweet potatoes
- ¾ cup seedless raisins
- ⅓ cup dark rum
- 4 large eggs at room temperature
- 1 ¾ cups granulated sugar
- 1 cup canola oil
- 2 teaspoons rum extract
- 3 cups white whole-wheat flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ cup low-fat cultured buttermilk
- ½ cup brown sugar, firmly packed
- ¼ cup unsalted butter
- 3 tablespoons low-fat cultured buttermilk
- ½ cup toasted pecans, finely chopped, optional
- Heat oven to 425 degrees. Wash and scrub the sweet potatoes. Prick all over with a fork. Bake for about 40 minutes or until fork-tender. Remove from the oven and cool about 10 minutes. Peel the skins and mash until smooth. You should have about 2 cups.
- While sweet potatoes are baking, in a small bowl, stir together the raisins and rum. Soak for 30 minutes.
- Meanwhile, beat eggs and sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add canola oil and rum extract, beating at low speed until just blended. Add mashed sweet potato, beating just until blended and stopping to scrape down sides as needed.
- Heat oven to 350 degrees. Sift together while whole-wheat flour, cinnamon, baking powder, baking soda, salt and nutmeg. Add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into three lightly greased, 12-cup Bundt brownie pans, filling each three-fourths full.
- Bake for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks.
- For the rum glaze: While Bundt cakes are baking, bring brown sugar, unsalted butter and buttermilk to a boil in a heavy saucepan over medium-high heat. Stir constantly, about 3 minutes or until the mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
- Pierce tops of cakes multiple times using wooden picks. Dip top halves of cake in glaze and hold 5 seconds (to allow glaze to soak into cakes). Place cakes, glazed sides up, on lightly greased racks. Drizzle any remaining glaze over the Bundt cakes and sprinkle with pecans if using.
Love these Sweet Potato Bundt Cakes? Try our Caramel Apple Bundt Cake!
Tips & Notes
Save time by baking and mashing the sweet potatoes in advance. Store them in the refrigerator but let them come to room temperature before adding to the batter.