Sweet Potato Rum Cake With Butter Rum Frosting
photo by Jostlori
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
24
ingredients
-
Cake
- 1⁄2 cup raisins
- 1⁄4 cup dark rum
- 2 cups mashed cooked sweet potatoes
- 2 cups all-purpose flour
- 1 1⁄2 cups brown sugar (firmly packed)
- 1 tablespoon fresh orange zest (finely grated)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground ginger (or use fresh)
- 1⁄2 teaspoon salt
- 4 eggs
- 3⁄4 cup vegetable oil
- 1⁄4 cup juice squeezed from fresh orange
- 1 cup dried unsweetened coconut
-
Frosting
- 1⁄2 cup unsalted butter
- 4 cups confectioners' sugar
- 3 tablespoons dark rum
- 1 teaspoon fresh orange zest (finely grated)
- 1⁄2 cup dried unsweetened coconut
directions
- Soak the raisins in rum for at least 30 minutes to plump them up.
- Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
- Preheat oven to 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
- Combine all of the cake ingredients (except raisins) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisin/rum mixture. Spread into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
- To make the frosting, melt the butter in a large saucepan, and allow it to brown just lightly. Remove from the heat and add the remaining frosting ingredients. Beat until smooth and creamy. You can add a little additional rum, orange juice, or water to thin it if necessary, or add a little confectioners sugar if you need to thicken it. Spread over the cake and refrigerate overnight. Serve cold.
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Reviews
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This is simply delicious! Even DH, who is not much into cakes, loved it. The icing alone is worth the price of admission! The cake is a dense spice cake, very flavorful and moist. It would be good even without the icing. But both together - WOW! Thanks for posting! Made for team Gourmet Goddesses, ZWT9
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This recipe is so tasty. I made it twice, tweaking a few things. I used buckwheat flour, replaced the whole eggs with 3/4 cups egg whites, and replaced the oil with applesauce. I then made it again and did all of the above and also substituted 1 cup of the brown sugar with Splenda. Still came out so delicious. I increased the raisins to 1 cup and used enough rum to cover all of the raisins while they were chilling out in my measuring cup. As for the frosting, I mixed my butter and rum on the stove top and added in a bit of powdered sugar just until it was sweet enough, and then poured that over the cake, turning it into a glaze rather than a frosting.
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I'm rating for the frosting, will update once I get feedback on the cake. The frosting was very sweet but delicious. I added the rum to the browned butter and cooked off the alcohol a bit because I've made "drunken" rum cake glazes unintentionally by not doing this. I cut back the powdered sugar by a whole cup because I couldn't find unsweetened coconut and after thinning with a few tablespoons of milk it was perfect. <br/>I made this for my Father's birthday. The abundance of spices smelled divine baking in the oven. I also cut the sugar in the batter by 1/2c. because again, I didn't have the unsweetened coconut. I will update once we dig in, but I expect that it will be a keeper! Thanks for sharing! Update: It was loved by all!
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Tweaks
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This recipe is so tasty. I made it twice, tweaking a few things. I used buckwheat flour, replaced the whole eggs with 3/4 cups egg whites, and replaced the oil with applesauce. I then made it again and did all of the above and also substituted 1 cup of the brown sugar with Splenda. Still came out so delicious. I increased the raisins to 1 cup and used enough rum to cover all of the raisins while they were chilling out in my measuring cup. As for the frosting, I mixed my butter and rum on the stove top and added in a bit of powdered sugar just until it was sweet enough, and then poured that over the cake, turning it into a glaze rather than a frosting.
RECIPE SUBMITTED BY
PanNan
Needville, Texas