Sweet Potato Rum Cake With Butter Rum Frosting

Recipe by PanNan
READY IN: 1hr
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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