Prep 30 mins
Cook 30 mins
This delicious and decadent cake has a firm texture, closer to a bar/brownie. It was created for the Ready Set Cook #8 contest. To enjoy the full flavor of the spices and rum, make a day ahead and refrigerate overnight. Best served cold.
- 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
- 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
- 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.
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
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.
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.
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!