Sweet Potato Rum Cake With Butter Rum Frosting Recipes

SWEET POTATO RUM CAKE WITH BUTTER RUM FROSTING

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.

SWEET POTATO BUNDT CAKE WITH SPICED BUTTERED RUM GLAZE

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.

POUND CAKE WITH RUM TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.