Tonight, my dear friends and I biked and enjoyed the sunny day. The weather is really looking beautiful. My friends are even more beautiful. I love them all.
Tonight, my dear roommate Jill made a beautiful bundt. She loves to make bundts and has made her fair share, over the past year. This is much to my delight, because they are wholesome and delicious. Tonight, she has crafted a sweet potato bourbon bundt (from marthastewart.com) plus some modifications! One thing I learned recently, is that for baking, it is better to use ingredients that are room temperature. Apparently this allows the necessary chemical reactions that need to occur for your baked good to be successful, to happen! So with that new little tidbit, here is the new recipe that we have constructed, based on Martha's recipe:
Jill's Sweet Potato and Banana Bourbon (bodacious) Bundt
1 1/2 cups of packed brown sugar
1/3 cup of butter, softened, plus some more for your bundt pan
2 farm fresh eggs
1 cup of cooked sweet potato
1 brown banana
1 teaspoon pure vanilla extract
2 3/4 cups whole wheat flour
3/4 cup milk
1/3 cup bourbon
1 tablespoon baking powder
1 pinch of cloves
1 teaspoon of cinnamon
3/4 teaspoon salt
Some dried cranberries
1. Preheat oven to 325 degrees. Mix together the brown sugar, butter, and eggs until they are very light and fluffy.
2. Add the sweet potato, banana and vanilla and beat to combine.
3. Add the flour, milk, bourbon, baking powder, cloves, cinnamon, and salt and mix until they are just mixed in. Also, add your dried cranberries, or what ever dried fruit you might be wanting!
4. Lightly coat the bundt pan with some butter, and sprinkle the bottom with some flour. This helps to make the bundt slide out of the pan, when you are done baking it! Jill sprinkled some dried cranberries to the bottom of the bundt pan, so that they would be nestled in dough on the top of the bundt when it is finished! Then, you can pour in cake batter.
3. Bake until a toothpick inserted in the center of the cake comes out clean. This is about 50 to 60 minutes. Allow this to cool for 10 minutes. Ready to go!