Happy Bundt Day!
Oh, this month is just so good. An Autumn Harvest bash!
A chance to make fall bundts.
This one was gone so quickly. Our neighbour was over helping fix a pump and he had four pieces to himself.
I feel pretty lucky that I even got the snaps taken. C:
I started by blooming the yeast in a bit of sugar and warm water before adding to mashed sweet potatoes. Feel free to use canned, we had sweet potatoes the night before for dinner so I threw in a few extra.
Then I got out some really rich olive oil and lots of flavours. I think you can imagine how awesome those little chunks of crystalized ginger are to come upon.
Add in enough flour to make a soft dough (try 4 cups to begin with) and let sit on a floured surface to rest.
Roll out to an inch thick and add even more flavours as well as, brown sugar…
and golden raisins.
Roll and nestle into your bundt pan and bake until a knife comes out smoothly. A word of warning-this cake will rise alarmingly to the top and the second time I made it, it actually overflowed. No worries, I had a pan underneath the pan and got the overflow as a treat for myself.
I like mine plain but everyone else wanted a slather of butter.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. http://www.pinterest.com/flpl/bundtbakers/ Links are also updated after each event on the BundtBaker home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org.
- 3 cups sweet potatoes
- 1 T yeast
- 1½ cups warm water
- 1 tsp sugar
- 1½ T candied ginger
- 3 eggs
- ⅓ olive oil
- 1½ cup sugar
- 2 tsp ginger
- 2 tsp cinnamon
- 4½ cups flour (start with 4-you might only need that depending on the humidity of the day)
- ⅓ cup raisins
- ½ cup brown sugar
- ¼ cup butter
- 1 tsp cinnamon
- Bloom yeast in water and tsp of sugar. Add into sweet potato and add the remaining ingredients. Kneading until smooth. Turn out onto a floured board and let rest for 10 minutes. Roll out 1 inch thick, spread with filling mixture and roll. Place in bundt pan and bake for 40 minutes at 350 degrees or until a knife comes out cleanly.
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