For a limited time only, the perfect fall dessert.
Sweet potatoes. Pie pumpkins. Butternut squash. Cranberries. Eggnog. I can’t get enough of limited-time ingredients, the ones that only appear on store shelves in October and vanish after December 31, much like the way Christmas cards are mysteriously replaced by pink Valentine’s Day merchandise come January 1. So I go after sweet potato and eggnog recipes like a fast food junkie clamors for the McDonald McRib sandwich.
The only thing better than recipes like pumpkin chicken chili and butternut squash hummus is one that incorporates more than one of the holiday-season ingredients. With that, I give you a modified Martha Stewart recipe: sweet potato bourbon bundt cake with cranberries. (Yes, that’s a mouthful.) The only thing that could have made it better would be . . . oh, who knows – an eggnog glaze, maybe? But I stuck with bourbon and powdered sugar, replacing Stewart’s bourbon glaze because – well, because drizzled icing is just prettier.
And did I mention this bundt cake has pecans too? While pecans aren’t exactly a limited-time ingredient – think German chocolate cake and praline anything – they do feature prominently in the classic Thanksgiving pecan pie.
I haven’t always had good luck with Martha Stewart recipes – the user reviews are always pretty harsh, which I hope has more to do with high expectations and more experienced bakers than any general sexist Stewart hatred – but when they work, they really work. After one disastrous macaroni and cheese dish from Stewart’s website, I was ready to swear off her – well, her test kitchen flunkies’ – recipes. Then I realized the butternut squash macaroni and cheese recipe that I made twice in one month was also a Stewart recipe. So I decided to give this bundt cake a shot.
Was it worth it? Heck, yes.
This cake is Thanksgiving and Christmas all rolled into one. And it doesn’t feature an ounce of that ever-present fall ingredient, pumpkin. It’s also beautiful, studded with bright cranberries and drizzled with a delicate pale glaze. So without further drooling ado, I give you a (delicious) mouthful of sweet potato bourbon cake with cranberries and pecans.