Preheat the oven to 350°F (180°C).
3⁄4 cup golden raisins 175 mL
1⁄2 cup dark rum 125 mL
2 large or 3 medium-sized 2
sweet potatoes
4 large eggs 4
2 cups granulated sugar 500 mL
1 cup canola oil 250 mL
2 tsp pure vanilla extract 10 mL
3 cups all-purpose flour 750 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1⁄2 tsp salt, plus extra for 2 mL
salting the water
11⁄2 tsps cinnamon 7 mL
1⁄2 tsp freshly grated nutmeg 2 mL
3⁄4 cup buttermilk 175 mL
Glaze:
1⁄2 cup tightly packed 125 mL
dark brown sugar
4 Tbsp unsalted butter 50 mL
3 Tbsp whipping cream (35%)45 mL
remaining rum macerating
liquid from raisins
1. Oil and flour a 10-inch fluted tube or Bundt pan. In a small non-reactive, soak the raisins in the rum for at least 30 minutes or several hours. Meanwhile, peel the sweet potatoes, cut them in half and then cut each half into 3⁄4-inch slices. Place the slices into a pot of cool salted water, cover, then bring the water to a boil. Reduce to a gentle simmer and cook until sweet potatoes are very tender when pierced with a sharp knife. Drain off the water and allow the potatoes to air-dry for a few minutes, then use a potato masher or large fork to roughly mash them. Measure out about 2 cups (500 mL) of the mash and set aside to cool.
2. In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs a little just to break them up. Add the sugar and beat until the mixture is thick and pale, about 2 minutes with a mixer, 3 if whisking by hand. Add the canola oil and vanilla, then beat to blend. Drain the raisins, and add 1⁄4 cup (50 mL) of the rum macerating liquid to the batter. Reserve the remaining rum for the glaze. Add the mashed sweet potatoes and mix until thoroughly combined, scraping down the sides and bottom of the bowl.
3. Into a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Fold in the raisins. Pour the entire batter into the tube pan. Bake in the centre of the oven for 1 hour to 1 hour and 20 minutes, or until a wooden skewer inserted into the centre comes out clean, and the cake is just beginning to pull away from the sides of the pan. Cool the cake in the pan set on a wire rack for 10 minutes, then invert onto the rack. While the cake is cooling, prepare the glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup - so don’t take it out of the oven and go to the movies.
4. For the glaze, combine the brown sugar, butter and cream in a small heavy-bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze from the heat and stir in the rum. With a long wooden or metal skewer, poke holes all over the cake, concentrating on the top. Spoon about half of the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly. Pour over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
3⁄4 cup golden raisins 175 mL
1⁄2 cup dark rum 125 mL
2 large or 3 medium-sized 2
sweet potatoes
4 large eggs 4
2 cups granulated sugar 500 mL
1 cup canola oil 250 mL
2 tsp pure vanilla extract 10 mL
3 cups all-purpose flour 750 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1⁄2 tsp salt, plus extra for 2 mL
salting the water
11⁄2 tsps cinnamon 7 mL
1⁄2 tsp freshly grated nutmeg 2 mL
3⁄4 cup buttermilk 175 mL
Glaze:
1⁄2 cup tightly packed 125 mL
dark brown sugar
4 Tbsp unsalted butter 50 mL
3 Tbsp whipping cream (35%)45 mL
remaining rum macerating
liquid from raisins
1. Oil and flour a 10-inch fluted tube or Bundt pan. In a small non-reactive, soak the raisins in the rum for at least 30 minutes or several hours. Meanwhile, peel the sweet potatoes, cut them in half and then cut each half into 3⁄4-inch slices. Place the slices into a pot of cool salted water, cover, then bring the water to a boil. Reduce to a gentle simmer and cook until sweet potatoes are very tender when pierced with a sharp knife. Drain off the water and allow the potatoes to air-dry for a few minutes, then use a potato masher or large fork to roughly mash them. Measure out about 2 cups (500 mL) of the mash and set aside to cool.
2. In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs a little just to break them up. Add the sugar and beat until the mixture is thick and pale, about 2 minutes with a mixer, 3 if whisking by hand. Add the canola oil and vanilla, then beat to blend. Drain the raisins, and add 1⁄4 cup (50 mL) of the rum macerating liquid to the batter. Reserve the remaining rum for the glaze. Add the mashed sweet potatoes and mix until thoroughly combined, scraping down the sides and bottom of the bowl.
3. Into a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Fold in the raisins. Pour the entire batter into the tube pan. Bake in the centre of the oven for 1 hour to 1 hour and 20 minutes, or until a wooden skewer inserted into the centre comes out clean, and the cake is just beginning to pull away from the sides of the pan. Cool the cake in the pan set on a wire rack for 10 minutes, then invert onto the rack. While the cake is cooling, prepare the glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup - so don’t take it out of the oven and go to the movies.
4. For the glaze, combine the brown sugar, butter and cream in a small heavy-bottomed saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze from the heat and stir in the rum. With a long wooden or metal skewer, poke holes all over the cake, concentrating on the top. Spoon about half of the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly. Pour over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
