Rum Glazed Sweet Potato Cakes 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

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