Sweet Potato Rum Cake With Butter Rum Frosting
Ready In: 1 hr
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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