Eggnog Sweet Potato Bundt Cakes with Rum Glaze

Eggnog Sweet Potato Bundt Cakes with Rum Glaze

Today’s recipe comes from the talented Kayla Wolff, aka @thefreshfoodie_ on Instagram! Kayla is a Maryland-based food blogger and college student studying marketing. Follow her on IG for fun & healthy recipe inspiration! Now, on to this deliciously liquor-infused eggnog recipe….

Ingredients:

For the muffin:

  • 1 1/4 cup old fashioned oats
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 cup olive oil
  • 3/4 cup coconut sugar
  • 1 egg
  • 1 cup mashed sweet potato
  • 1/4 cup Ground Up Salted Eggnog Nut Butter
  • 3/4 cup eggnog
  • 1 tsp vanilla extract

For the glaze:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Combine oats, flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon in a bowl.
  3. In a separate bowl combine oil, sugar, egg, mashed sweet potato, nut butter, eggnog and vanilla extract.
  4. Then blend the wet mixture in a blender until smooth.
  5. Pour wet mixture into the dry and mix until just combined.
  6. Use a mini bunt muffin tin to cook muffins. (Spray with non-stick spray before use and fill each muffin mold to about 1-2 cm from the top.)
  7. Bake for 12-15 minutes until golden brown. Remove muffins from the oven and while hot press down the muffin tops to make them flat.
  8. Once cooled, remove muffins from pan and set aside.
  9. Now time to make the glaze: Mix oil, sugar and nut butter in a pot. Bring the mixture to a boil. Once boiling and ingredients well incorporated, turn off the heat and add the rum and stir until combined. Take each bunt muffin and dip into the glaze and put them to the side so the glaze can set up and dry (if you can wait that long), then enjoy!

 

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Comments

Emily November 19 2023

Loved this recipe, although would recommend a few updates. I think there is a typo in the procedure of the glaze recipe. Should “oil” be vanilla? After 2 failed attempts on the glaze as written and modified (no oil and with coconut sugar instead of turbinado), I opted for a basic granulated sugar glaze. The turbinado and coconut sugar were difficult to work with (hard to melt and then burned easily). Additional details on how to execute the glaze correctly would be helpful. The only other change I’d make would be to use ground rather than whole cloves. I got a few bites with the whole cloves which were extremely overpowering. Still a tasty treat and would make again! I especially loved the texture that the oats and sweet potato brought to the cakes. Thanks for sharing!