Holiday Bourbon Cake
Packed with all the holiday flavors - fresh cranberries, sweet potato and lots of bourbon whiskey sauce, this is the perfect holiday cake!
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • ¾ tsp cinnamon powder
  • ¼ tsp salt
  • 1 cup sweet potato puree, boiled and pureed (I used around 1.5 medium sized sweet potato)
  • 2 eggs
  • ⅝ cups whole milk (You can use any fat content milk)
  • 1 cup sugar (I used cane sugar)
  • ¼ cup olive oil
  • ⅜ cups full fat yogurt
  • ½ tsp vanilla extract
  • ½ cup fresh cranberries ,chopped
  • Powdered sugar for garnishing
  • Bourbon Sauce
  • 1 tbsp butter
  • 3 tbsp your favorite bourbon
  • ½ cup powdered sugar
  1. Pre heat oven to 350F. Spray the inside of bundt pans with oil or butter and keep aside.
  2. In a bowl mix flour, baking powder, cinnamon and salt. In another bowl, add sweet potato puree, eggs, milk, sugar, oil, yogurt, vanilla extract. Stir until mixed. Add the dry ingredients to the wet ingredients and mix until evenly mixed. Fold in the cranberries.
  3. Transfer to the bundt pans and bake for around 45-50 minutes or until a toothpick comes out clean.
  4. Bourbon Sauce
  5. In a pot, add butter and bourbon. Once butter is melted, take it off heat and stir sugar. Add the sauce over the cooked cooled cakes. Garnish with powdered sugar and serve.
The recipe makes 4 small bundt cakes.
Recipe is heavily inspired by "Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze" by Food Network and "Orange Chocolate Chip Bread" by yours truly. (Search bread recipe in archives)
Recipe by Naive Cook Cooks at