Today I learned that a friend had breast cancer. Today I learned that a family member had passed away. Today I learned of a couple getting married. Today I learned a friend had her baby. Sorrow and happiness were overwhelming and I dealt with them the only way I know how: I am not an emotion eater, I am an emotion baker.
Faced with life’s joys and pains my preservation system is to put on some music and get myself in the kitchen. I baked non stop this afternoon. I found myself wanting round small things, Fall flavors, butter, eggs: familiar things that I knew how to control.By the end of the day my apron was covered in sugar, my slippers dusted with flour, my kitchen sink overflowing with pots and pans. I was calmer, I was tired, I was happy. Did I make all these baked goods for us? No. You see, part of my emotion coping system is to make sure everybody else around me is well fed, hydrated, and happy. I packed some of the stuff in containers, got some milk and rang the neighbors’ doors. That’s when hubby said: “you are like the woman in the book you just read!” and then I knew I had my entry for Stephanie’s Blog Party 15.
Sweet Potato Mini Bundt Cakes and Spiked Sugar Glazed, adapted from “In The Sweet Kitchen” by Regan Daley:
Makes 12 small cakes or a large one
2 cups mashed sweet potatoes
2 cups sugar
1 cup vegetable oil
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
3/4 cup buttermilk
1/2 cup rum, divided
Preheat oven to 350. Grease and flour a mini bundtcake pan (used twice) or one large pan.In a large bowl of stand mixer, beat the eggs a little to break them up. Add the sugar and beat 2 minutes until thick and pale. Add the oil and vanilla. Add 1/4 cup rum and sweet potatoes. Mix thoroughly.
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon and nutmeg. Add the flour mixture to the batter in 3 additon, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients.
Divide into the pan cavities and bake for 30-45 minutes. Cool for about 10 minutes, invert onto a cooling rack set over a baking sheet to catch the excess glaze.
Combine 1/2 cup dark brown sugar (I used light), 4 Tb. butter and 3 Tb. whipping cream in a saucepan over medium high heat until it comes to a boil. Continue to boil until it thickens a bit, about 3 minutes. Remove from the heat and add 1/4 c. remaining rum.Poke holes in the cakes with a skewer and spoon the glaze all over the cakes. Wait 15 min utes. Scoop the glaze that has dripped into the baking sheet and repeat the procedure.
These are good!