Sweet Potato Rum Cake With Butter Rum Frosting Recipes

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SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE



Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze image

Provided by Dave Lieberman

Categories     dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups cooked sweet potato meat (about 2 sweet potatoes)
3 eggs
3/4 cup warm water
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup golden raisins
1 cup toasted walnuts, crushed
4 tablespoons unsalted butter
2 to 3 tablespoons spiced rum
2 cups confectioners' sugar

Steps:

  • Special equipment: bundt pan
  • Preheat oven to 325 degrees F.
  • Lightly grease a 10-cup bundt pan.
  • In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
  • Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
  • Pour the glaze over the cooled cake. Slice and serve.

SWEET POTATO RUM CAKE WITH BUTTER RUM FROSTING



Sweet Potato Rum Cake With Butter Rum Frosting image

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.

Provided by PanNan

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 22

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

Steps:

  • 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.

Nutrition Facts : Calories 409.4, Fat 20.8, SaturatedFat 11.8, Cholesterol 41.2, Sodium 161.1, Carbohydrate 52.7, Fiber 3.6, Sugar 37.6, Protein 3.7

RUM-GLAZED SWEET POTATO CAKES



Rum-Glazed Sweet Potato Cakes image

Make and share this Rum-Glazed Sweet Potato Cakes recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h15m

Yield 36 serving(s)

Number Of Ingredients 18

3/4 cup golden raisin
1/3 cup dark rum
4 large eggs, at room temperature
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups pureed roasted sweet potatoes
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg
3/4 cup buttermilk
1/2 cup firmly packed dark brown sugar
1/4 cup butter
3 tablespoons whipping cream
1/2 cup finely chopped toasted pecans

Steps:

  • Stir together first 2 ingredients. Let stand 30 minutes.
  • Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
  • Preheat oven to 350°. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
  • Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
  • While cakes are baking, bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
  • Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.
  • Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You'll need to roast about 1 1/2 lb. potatoes for 2 cups puree.

Nutrition Facts : Calories 203.5, Fat 9.6, SaturatedFat 2.2, Cholesterol 26, Sodium 108, Carbohydrate 26.6, Fiber 0.8, Sugar 16.6, Protein 2.4

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