Receta Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce

by Sid's Sea Palm Cooking

This cake is the result of a sleepless night. Not really, but I was trying to think of a cake to make for the Legion Cake Raffle, I make a cake every other week and donate it for them to raffle off.   I don't really like to do repeats, other than my Chocolate Cake. I was torn between these two cakes, the Candied Ginger and Pumpkin Cake and the last one I did which I called a Thanksgiving Sweet Potato Cake, and then got that WOOHOO!!!! AHA!!! moment and decided to combine them. So for your dining pleasure I present the Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce with lots of  Chopped Dried Cranberries and Pecans sprinkled along the top. This was such a great cake. Yield: 1 bundt cakeAuthor: Sid's Sea Palm CookingPrint Recipe Candied Ginger Sweet Potato Bundt with Rum Toffee Sauce prep time: 20 MINScook time: 45 MINStotal time: 65 mins This is a great way to add some more sweet potato to your diet, not to mention it tastes wonderful. The addition of the cranberries and pecans adds to the festive feel. ingredients: 2 cups self rise flour 1/2 cup white sugar 1 cup brown sugar 1/2 cup butter 3 eggs  1 1/2 cups cooked, mashed sweet potatoes  1 1/2 teaspoons ground cinnamon 1 tsp. ground cardamom  1/2 tsp. fresh ground nutmeg  3 tablespoons finely minced candied ginger 1  cup finely chopped pecans 1  cup dried cranberries  2 tablespoons dark rum  3/4 cup molasses 1 cup boiling water 1 tsp. baking soda 1/2 cup each, chopped dried cranberries and pecans for topping cake Buttered Rum Toffee Sauce 1 stick butter (1/4 lb.) 1 cup dark brown sugar, firmly packed * 1/2 cup heavy whipping cream 3 tablespoons rum (add more if you like) instructions: Preheat oven to 350 degrees, grease and flour a 9-10 inch bundt pan. Sift together the flour and  spices, and add the pecans here as well,  set aside. Add the molasses and baking soda to the boiling water, then stir in the chopped candied ginger, set aside for a couple of minutes to cool. Add the pumpkin puree, let sit til cool. Add the 1 cup of cranberries to the rum and let sit while the molasses mixture cools.  Cream the butter and sugar together until light and fluffy, then add the eggs, continue to beat for another minute or so, until it's lighter in color. Add the cooled molasses mixture to the creamed butter and sugar, mix at low speed until combined. Add the cranberries and rum, and mix.  Then fold in the dry ingredients until they are barely moistened. Much like making muffins. Pour or spoon into the bundt pan and bake for 35-45 minutes until the top of the cake is firm and springs back to the touch and a toothpick inserted into the cake comes out clean. Let sit for 5 minutes after removing it from the oven, place a plate over the pan and invert it. The cake should come right out. Let sit to cool while you prepare the toffee sauce. Buttered Rum Sauce Combine the cream, sugar and butter in a small saucepan. Over medium-high heat, whisk the ingredients together and let it come to a boil. Turn the heat down to medium and continue to cook, stirring constantly for 12-15 minutes until the sauce thickens. I use a spoon and check to see if it coats the back of the spoon, as soon as it does, stir in the Rum. Whisk together and let cool. It will thicken even more as it cools. Pour over cake just before serving. Sprinkle top with the chopped cranberries and pecans after you pour the toffee sauce over it.  notes * If you don't have any dark brown sugar, you can add a teaspoon of molasses to the sugar and mix well. Created using The Recipes Generator