Sweet potato, cinnamon, nutmeg, brown sugar and rum harmonize beautifully in these mini Bundt cakes, creating a moist texture and warm flavours.

Ingredients 

For the cake

• 1/4 cup plus 2 tablespoons dried cranberries or golden raisins
• 3 tablespoons dark rum
• 1 1/2 plus 2 tablespoons bleached flour, spoon and level
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup superfine granulated sugar, preferably Baker’s
• 1/2 cup plus 2 teaspoons canola oil
• 1 1/2 teaspoons vanilla extract
• 1 cup packed roasted sweet potato puree
• 1/4 cup plus 2 tablespoons buttermilk

For the glaze

• 2 tablespoons unsalted butter, cut up
• 1 tablespoon corn syrup
• 2 tablespoons heavy whipping cream
• 1/4 cup packed dark brown sugar
• 1/4 cup roasted pecan pieces
• 1 tablespoon dried cranberries or raisins, chopped, optional

Instructions

1. Heat the oven to 350 degrees (325 if your pan is dark metal), with a rack in the center position. Grease the cups in your pan with a baking spray that contains flour and set it aside. Combine the dried fruit and rum in a small bowl, making sure all the fruit is submerged in the alcohol. Cover and microwave at on high for about 20 seconds, until the fruit has absorbed some of the liquid. Uncover and set aside to cool. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl and whisk to combine well. Set aside.

2. Beat the eggs and sugar with an electric mixer at high speed until the mixture is pale and thick, from 2-4 minutes, depending on your mixer’s power. Using low speed, beat in the oil and vanilla. Add the sweet potato puree and beat on low speed until it’s fully combined. Scrape the sides of the bowl as needed. Stir in the flour mixture in three additions, alternating with the buttermilk and starting and ending with the flour. Drain the dried fruit well (save the rum) and stir it into the batter.