I am just getting this one in under the gun: It’s November 15th — National Bundt Cake Day! I knew it was this week, but thought perhaps it was Thursday after watching the video this Martha Stewart link. I’ve been seeing Bundt cake recipes everywhere lately, like this delicious collection at the Kitchn, but ultimately decided to celebrate the season with this one I spotted on MSL: It’s a sweet potato bourbon Bundt cake from Bundt Classics by Dorthy Dalquist, the grand dame of Nordic Ware. I had never baked with sweet potatoes before, and was curious how this would turn out. The texture was moist, and a little dense (perhaps I over mixed?) but super yummy. A touch of pumpkin pie spice makes it taste like, well, pumpkin pie. It’s the syrup — made from sugar, butter and bourbon — that really throws this one into the stratosphere. It was amazing the first two days but quickly got stale by day three. Any suggestions on the best way to store? — Angela M.
More Shelterrific Bundt cake posts:
Chocolate Spice Cake with Vanilla Buttercream