Ingredients

The following ingredients have 12 Servings
  • ⅓ cup unsalted butter (softened)
  • 1½ cups firmly packed brown sugar
  • 2 large eggs
  • 1 cup cooked sweet potato
  • ⅓ cup bourbon
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  • ¾ cup milk
  • 1 cup sugar
  • ½ cup water
  • 1 tablespoon butter
  • 1 tablespoon bourbon
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons chopped pecans

Instruction

  • Preheat oven to 325 degrees F. Coat a 10- to 12-cup Bundt pan generously with non-stick cooking spray.
  • Use a hand or stand mixer to cream together the butter and brown sugar. Add eggs and continue beating until very light and fluffy. Add sweet potato,1/3 cup bourbon, and vanilla; beat until well combined.
  • In a separate bowl combine flour, baking powder, pumpkin pie spice, and salt. Add to butter mixture a couple of big spoonfuls at a time, alternately with milk, beating in between each addition. Pour cake batter into the prepared Bundt pan, spreading with the back of a spoon to level it off.
  • Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool 10 minutes. Invert cake onto serving platter and allow to cool completely.
  • Meanwhile, in a small saucepan, bring sugar and water to a boil. Reduce heat and simmer for 5 minutes. Add butter, vanilla, and bourbon and cook over low heat until syrupy, about 5 minutes. Remove from heat and stir in pecans. Allow syrup to cool for about 10 minutes or until slightly thickened.
  • Spoon Bourbon Pecan Syrup over the completely cooled bundt cake.