Some time ago, my mom saw a particular recipe in Southern Living, called Rum-Glazed Sweet Potato Cakes, and not only did they sound delicious, she loved the little bundt shapes they came in. So, somebody got her the bundt pans for Christmas. And since we always have sweet potato for Christmas dinner, she was able to put some aside for the cakes, for a later date.
That day came a day or two after Christmas, since my brothers were still in town and my aunt and uncle were coming to visit. I don’t have the recipe here for you, just the pictures. But I can tell you that pureed sweet potato was added to the mixture, and there were golden raisins soaked in rum, also. After the raisins were removed from the rum, the leftover rum was used to make the glaze.
Of course, if you’ve been keeping up with this blog, then you’ll know my family has made their own vanilla, some time back. We have several varieties, made from two different types of vanilla beans and three types of alcohol (bourbon, rum, vodka). So, our recipes are all even yummier than ever, with homemade vanilla to add to the mixtures. Obviously, since these were rum-glazed cakes, we used the Tahitian Rum Vanilla.
Since we’re familiar with making pumpkin bread or banana bread, most of our family were expecting these cakes to be heavier, but they were really quite light and moist. They were a big hit with the entire family. Deliciousness!