Sweet Potato Rum Cake With Butter Rum Frosting Recipe

Name: Sweet Potato Rum Cake With Butter Rum Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the raisins in rum for at least 30 minutes to plump them up.
2
Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
3
Preheat oven to 350u00b0, and prepare 13 X 9 baking pan with cooking spray and a little flour.
4
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.
5
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.

2169

kcal

Calories

Fat

357

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Cake, 1/2 cup raisins, 1/4 cup dark rum, 2 cups mashed cooked sweet potatoes, and more.

Yes, Sweet Potato Rum Cake With Butter Rum Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Rum Cake With Butter Rum Frosting

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