adapted from: The Sweet Melissa Baking Book
For the Cake:
1- 29 oz can of sweet potatoes, drained
2 cups of sugar
2/3 cup vegetable oil
2 large eggs
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2/3 cups of pecans, coarsely chopped
1/4 cup orange juice
1/4 cup rum
1/2 cup sugar
2 cinnamon sticks
Preheat oven to 350 degrees. Butter and flour a round Bundt pan.
1. With an electric mixer (use paddle attachment if using an upright model...) mash the sweet potatoes until smooth. Add the sugar and oil. Mix to combine. Add the eggs- one at a time- mixing well after each addition. Scrape down sides of the bowl.
2. In a separate bowl, whisk together dry ingredients. Add to the wet ingredients in three batches, mixing after each addition.
3. Pour batter into the prepared Bundt pan and bake for 1 hour or until a wooden skewer comes out clean. Allow to cool 20 minutes before removing from pan, and inverting onto a rack or serving dish.
5. Using a pastry brush, glaze generously over the still-warm bread. Wait 10 minutes before glazing again. (We had a hard time waiting!!!)
Serve at room temperature. Sweet potato bread keeps well, wrapped in plastic wrap at room temperature for up to three days. (Even better the next day... if it lasts that long!) The recipe says that you can also freeze if it is wrapped in plastic wrap and then in foil, for up to three weeks.