RECIPE: REC: Sweet Potato Bourbon Bundt Cake

RECIPE:
I love the looks and sound of this cake and was thinking it might be great for Thanksgiving

but then I read the reviews and they were really mixed with some saying it was terrible and one saying it was like a giant gummy bear. Do you have any idea as to what might have gone wrong? Any tips?

 
Karen, I am not sure what they did. Only thing I can think of is that I baked my potatoes...

because I was worried if I boiled them there would be too much moisture. I was surprised at the lack of directions for a Martha Stewart recipe. Her recipes are usually much more specific. Also, I don't have any pumpkin pie spice so I used my own mix of cinnamon, cloves, ginger and allspice. I doubt that would have any thing to do with the gummy bear texture. DH and I are both enjoying it and he asked if I would make another when this one is gone!

Only thing I would do a bit differently is to put more pecans in the pan, make sure more stick to the sides as well as on the bottom. And I might add the zest of an orange just to see what that might add--or not!!

 
I'm going to make this for upcoming board meetings at work

I appreciate the feedback from making it Barbara- I will bake the potatoes and add more pecans. I suspect those that found the cake to be "gummy" cooked the potatoes so they still had too much moisture in them as you suspected.

A nice bourbon glaze on the cake will get those board members going first thing in the morning with their coffee!

 
From my tests during the Great Sweet Potato Pie bake-off, I found baking, cooling

and letting the excess liquids drain off gave the most consistent results for my pies.

Also, Garnet organic yams had the most flavor.

I have YET to find a MS recipe that works perfectly for my taste. They look nice, but always seem a bit flat in taste.

Thanks for the recipe, Barb!

 
Interesting. I liked watching her shows, reading her magazine, but for some reason

I was never interested in any of Martha's recipes. Funny how that works. Some times it just goes like that, I have never been interested in many of the Food Networks cooks either. Like Tricia Yearwood, and a few others.

 
Full disclosure: I totally copied her wedding dessert buffet for design, but used

Rose Levy Beranbaum and Alice Medrich for the recipes.

 
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