Sweeet Potato Bundt Cake

Preheat oven to 350 F. Grease and flour 10-inch bundt cake pan. In a small bowl, soak raisins in the rum for at least 30 minutes to several hours. Meanwhile peel the sweet potatoes, cut the in half and then cut each half into 4-inch slices. Place slices into a pot of cold water,cover, and then bring to a boil. Reduce heat to a gentle simmer and then cook until the sweet potatoes are very tender when pierced with a knife. Drain off the water and allow the potatoes to air-dry for a few minutes, then use a potato masher and roughly mash them. Measure out two cups and set aside to cool.

In a large bowl beat the eggs a little to break them up. Add the sugar and beat until the mixture is thick and pale, about 2 minutes . Add the vegetable oil and vanilla, then beat to blend. Drain the raisins and set aside, but 1/4 cup of the rum macerating liquid to the batter. Add the mashed sweet potatoes and mix thoroughly combined, scraping down the sides of the bowl.

Into a separate bowl, sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with dry ingredients. Fold in the raisins.

Pour the entire batter into the bundt pan. Bake in the center of the oven for 1hour to 1 hour and 20 minutes.Cool the cake in the pan set on wire rack for 10 minutes, then invert onto the rack. Set rack over a baking sheet to catch extra glaze.Glaze cake while still warm.

For the glaze, combine brown sugar, butter, and cream in a small, heavy-bottomed pan. Bring to boil over medium heat, stirring until sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove glaze from the heat and stir in the rum. With a long metal skewer poke holes all over the cake, concentrating on the top. Spoon about half of the warm glaze over the cake let the remaining glaze cool for 10 to 15 minutes, until it has thickened slightly. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.