This cake boasts of all the holiday flavors – fresh cranberries, sweet potatoes and lots of bourbon whiskey! Made with only olive oil, it sure keeps a check on your waistline too!
We are officially into holidays. I say that because thanksgiving is only 7 days away! Can you even believe that we are almost done with 2014?! So muchhas happened this year and I am looking forward to great exciting opportunities in the future. Recently someone told me that its 9 months (is it really???) until we hit the bikini season so we can eat our hearts out and that made me very happy. But seriously don’t you feel it gets hard to melt those pounds away which we gain so easily during the holiday season?! Sure does for me, so this holiday season I am planning on indulging but with a conscious mind. Choosing healthier treats, cutting fat wherever possible but not at the sake of taste!! I promise.
This holiday bourbon cake was inspired from this orange bread I made a while back. I realised how moist this bread was and all it took was yogurt and milk to give it that amazing softness. So in this sweet potato – cranberry cake recipe, I used only 1/4 cup of olive oil and replaced the rest of the fat with yogurt. It was a winner. So moist with perfect sweetness, it’s a perfect accompaniment to evening tea or coffee.
Look at these gorgeous cranberries. My love affair with cranberry continues and you may see more recipes in the future too. I seriously can’t get enough of this as all we see fresh cranberries is for 1-2 months max and every time I go grocery shopping, I pack my cart with these beauties.
It was so much fun shooting these little cakes as these are so gorgeous in themselves that it was so much more fun to make them look more gorgeous. Have you ever photographed sandwiches?! Telling you they are a pain to photograph. Recently for a client, I had to photograph grilled cheese and I ended up remaking and re shooting the recipe twice. So not easy!
Do you have any other foods you feel super hard to photograph? Ohh on that note if you trying to learn photography, this ebook by Lindsay is by far my favorite! You will see ebook ad running in the sidebars (it’s an affiliate link) and let me tell you that till now these are the best $19 I have spent ever on an ebook. It is packed with so much knowledge and it teaches you food photography in a very simple non-techie language! May be it can be your pre Christmas gift to yourself!
This cake can be perfect on your thanksgiving table or even for your Christmas dinner! Super soft, spongy and filled with fresh cranberries and sweet potato it’s basically a healthy cake!! No need to feel guilty while gulping down an entire mini bundt cake by yourself with a glass of cold milk! So worth every bite!
Who is going to wait until thanksgiving?? Just make it today!
- 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
- Pre heat oven to 350F. Spray the inside of bundt pans with oil or butter and keep aside.
- 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.
- Transfer to the bundt pans and bake for around 45-50 minutes or until a toothpick comes out clean.
- Bourbon Sauce
- 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.
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)
More Holiday Dessert Recipes:
This cake is gorgeous, Ami! I love the bourbon flavor. And what a great idea to combine cranberries and sweet potatoes! Sounds like the perfect dessert!
Thanks Gayle!
Love the idea of using sweet potatoes instead of pumpkin!! Absolutely lovely fall dessert!!!
Thanks Nancy!
Just beautiful! I want to try these and the orange bread recipe!
You should Ramona! Let me know!
such pretty little cakes! 🙂 I also find clicking sandwiches very hard. For me basically anything brown is boring in the pictures. All my sandwich clicks have been disaster so far!
Haha true Manali!! Usually anything brown equals disaster and horrible pics!!
This looks so good, great way to use fresh cranberries!
Thanks!
HI Ami, what a beautiful little cake, sweet potatoes and cranberries sound delicious!
Thanks Cheri!
Little bundt cakes are so much fun to make and eat! Love the flavor combination of sweet potatoes and cranberries. Perfect for this time of year!
Thanks Christin!
I love using yogurt in baked goods to replace some or all of the fat – works really well and so much healthier! This cranberry cake looks delicious, and so beautiful!
Stacey same here!! I just love that how easy it is to switch Fat with yogurt and still get great results!
These mini bundts are so very festive and beautiful..Good job, Ami.
Thanks Angie!
I love that you use sweet potato in this cake. It sounds absolutely delicious! And fresh cranberries– ahh! So much better than the super sweet dried kind. These photos are lovely!
Michelle even I am not a fan of those super sweet cranberries!! Fresh ones win always!
Wow, these cakes are gorgeous! I love that you used sweet potatoes in here – such a great idea and the cranberries are so pretty and festive!
Thanks Kelly!!
This sounds heavenly! Sweet potatoes, olive oil, cranberries, and bourbon, yes please!!! Love the pics too!
Thanks Linda!!