Are you ready for a sweet and indulgent treat that will leave your taste buds singing? My Sweet Potato Rum Cake with Butter Rum Frosting recipe is the ultimate decadent dessert, perfect for any special occasion or a well-deserved treat.
This cake is not your ordinary pound cake. It’s an irresistible delight that combines the unique flavors of sweet potatoes, dark rum, and warm spices to create a taste like no other. The texture is closer to a bar brownie than a classic pound cake, with melt-in-your-mouth consistency and an explosion of flavors in every bite.
I created this recipe with attention to detail in mind. The recipe is tested and contest-winning, so you can be sure it is ready to set and cook without any guesswork involved. The ingredients used are easily accessible, but the result will make you stand out as a culinary mastermind amongst your guests.
The homemade rum glaze adds an element of sophistication that elevates this cake to a whole new level. Topped with pecans, it brings out the best of the flavors without overwhelming the taste buds.
So without further ado, get ready to experience the deliciousness that is my Sweet Potato Rum Cake with Butter Rum Frosting – perfect for any occasion when you want to indulge in something truly special!
Why You’ll Love This Recipe
Listen up, folks! I’m about to share with you a delectable recipe that will tantalize your taste buds and have you reaching for seconds. Sweet Potato Rum Cake With Butter Rum Frosting is a dessert that will make all other baked goods bow down in submission.
There are so many reasons to love this recipe. First of all, let’s talk about the star ingredient – the sweet potato. Not only does it lend a unique flavor to this cake, but it also adds a subtle sweetness and moistness to every bite. The combination of sweet potato and rum is like a match made in heaven, and the result is a deliciously decadent cake with a firm texture that’s closer to a bar or brownie.
The spices used in this recipe are what give it that Caribbean flair, with ground ginger, cloves, nutmeg, cinnamon and orange zest mingling together for the perfect blend of flavor. And let’s not forget the rum! This cake packs a punch thanks to two cups of dark rum added to the mix.
If you’re someone who loves indulging in desserts but doesn’t enjoy overly sugary treats, then Sweet Potato Rum Cake With Butter Rum Frosting is definitely your go-to dessert. The frosting is made from confectioners’ sugar, unsalted butter and more dark rum for that extra kick of boozy goodness. And if you’re worried about the cake being too sweet, don’t fret! The sweetness level is perfectly balanced so every bite leaves you feeling satisfied without being overwhelmed.
This cake is also incredibly versatile, allowing for plenty of substitutions and variations according to your preference. Add raisins or pecans for an extra crunch or swap out the dark rum for spiced rum or homemade rum sauce for even more complexity in taste. Plus, it’s easy to make ahead of time and store for later indulgence.
Trust me when I say that once you make this Sweet Potato Rum Cake With Butter Rum Frosting your new go-to dessert recipe, there’s no turning back. Everyone who has tried it raves about it being deliciously decadent with its moist yet firm texture combined with bold Caribbean flavors are definitely worth trying out.
- Sweet Potatoes (2 cups, mashed and cooked)
- All-Purpose Flour (1 1/4 cups)
- Brown Sugar (1 cup, firmly packed)
- Eggs (2)
To make the Caribbean Sweet Potato Rum Cake, the key ingredient is of course the sweet potato. You’ll need to cook and mash two cups of it to get started with this recipe. Another essential ingredient in this recipe is flour, which binds everything together. Use 1 1/4 cups of all-purpose flour to achieve a tender crumb.
Dark Brown sugar in combination with white sugar creates an even richer flavor along with moistness in this cake. Use 1 cup of dark brown sugar that’s firmly packed in for an enriching sweetness.
Eggs act as a binding agent which holds everything together. Use just two eggs to give your cake structure and proper texture.
The Flavor Enhancers:
- Raisins or any other dried fruit (2 cups)
- Dark rum (3/4 cup)
- Unsweetened Coconut Flakes (1/4 cup)
- Orange Zest( 2 tbsp)
Raisins are a great addition to this recipe, and no dark rum cake would be complete without them. They become molten nuggets of brown sugar when baked making each spiced bite a beautiful textured mouth explosion. Mix together around 2 cups of raisins or any other dried fruit you like with about 3/4 cup of dark rum to make it really sweet-scented.
Unsweetened coconut flakes are added during the baking process giving that much-required crunchiness from their biting texture in contrast to the silky smooth crumb of the cake batter.
For a burst of fresh zest, use around 2 tablespoons of orange zest that will complement those earthy flavors already included in this cake recipe. As soon as gratings peel from an orange, its bright oil jumps into the air filling the kitchen with welcome aromas.
- Salt (1 tsp)
- Ground Ginger( 1 tsp)
- Ground Cloves( 1 tsp)
- Ground Nutmeg( 1 tsp)
- Ground Cinnamon( 1 tsp)
The combination of spices used for this recipe gives rise to the perfect blend required for tantalizing your taste buds. Salt enhances the sweetness while ground ginger spice adds warmth and piquancy. Cinnamon’s familiar aroma along with cloves and nutmeg add distinct essence to this decadent cake thus making a fulfilling treat long-lasting on the tongue.
The Recipe How-To
Preheat the oven to 350°F. Grease and flour a 10-inch bundt or tube pan.
In a small bowl, combine raisins and 2 tablespoons of dark rum. Let them sit for 10 minutes.
In a large mixing bowl, beat the sweet potatoes and sugar together until thoroughly combined. Add in the eggs, one by one, beating well after each addition.
In another mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cloves, ground nutmeg, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients (sweet potato mixture). Mix well until everything is thoroughly combined.
Next, add the orange zest, melted butter, and rum-soaked raisins to your cake mix. Stir until all ingredients are nicely mixed.
Pour your batter into your prepared pan and bake until done for about 50-55 minutes. Use a toothpick to check if it is already cooked through. The toothpick should come out clean when inserted in the center of the cake.
While waiting for your cake to bake, you can prepare the delicious Butter-Rum Frosting!
In a saucepan over medium heat, melt a stick of unsalted butter in 1/4 cup of dark rum. Add confectioners’ sugar gradually while whisking continuously. Ensure that there are no lumps in your frosting mixture. Once done, drizzle over your Sweet Potato Rum Cake!
And that’s it—now you have created one heck of an unforgettable Sweet Potato Rum Cake with Butter Rum Frosting! So why don’t you go ahead and take a slice – I guarantee that you won’t stop at just one!
Substitutions and Variations
Now, let’s talk about some substitutions and variations you can make to take this Sweet Potato Rum Cake to the next level.
Firstly, if you’re not a fan of raisins or prefer other dried fruits, such as cranberries or cherries, go ahead and try them out. You can even mix and match different dried fruits to create a unique combination.
Secondly, while sweet potato adds depth and flavor to this cake, you can also use other root vegetables, such as butternut squash, pumpkin, or carrots. Go ahead and experiment with different flavors and textures.
Thirdly, if you’d like to switch things up with the frosting, try adding sour cream or cream cheese instead of butter. You could also incorporate some homemade rum caramel glaze for an extra boozy kick.
Fourthly, for those who are looking for gluten-free options, you can substitute all-purpose flour with almond flour or coconut flour. However, please note that the texture will be different from the original recipe.
Finally, to make this recipe vegan-friendly, you can swap the eggs with flaxseed meal or applesauce. Also, consider using coconut oil instead of unsalted butter while baking.
Remember these are just suggestions; feel free to experiment and create your own unique spin on this delicious decadent cake. Who knows? You might just win the next rum cake contest!
Serving and Pairing
Picture this: a thick slice of sweet potato rum cake with butter rum frosting, served alongside a warm cup of coffee or a refreshing glass of cold milk. That’s the kind of indulgent experience this recipe delivers.
As the name suggests, this cake has hints of dark rum in every bite, amplifying the richness and sweetness of the sweet potatoes. The frosting is creamy and buttery, with a delightful boozy kick.
This cake is perfect for serving as a dessert at holiday dinners or as a decadent snack any time of day. It’s also versatile enough to pair with different beverages and sides. Here are some ideas to take your serving game up a notch:
– Serve with whipped cream on top for extra richness
– Add some fruit on the side, like fresh sliced oranges for a zesty contrast
– Pair with a scoop of vanilla ice cream for the ultimate dessert experience
– Enjoy with a mug of hot cider or tea for an autumnal vibe
– Cut into smaller pieces and serve as part of a dessert platter or buffet table
No matter how you choose to enjoy this cake, it’s sure to impress anyone lucky enough to try it. Just be forewarned that one bite might turn into two, and two bites might turn into three…this delicious decadent cake is hard to resist!
Make-Ahead, Storing and Reheating
I know how it goes: you’re craving this Caribbean sweet potato rum cake, and you’ve got a busy week ahead. Not to worry, my friend. This deliciously decadent cake is perfect for make-ahead occasions. In fact, it’s actually better when stored and reheated.
To make the most of your time and effort, let the cake cool completely before cutting or frosting it. Wrap it tightly in plastic wrap or aluminum foil, and store it in the refrigerator for up to five days.
When it’s time to serve, remove the cake from the fridge and let it come to room temperature before reheating. This helps the flavors meld together and makes the texture closer to a bar or brownie than a traditional layer cake.
For reheating options, there are two ways to go about it: microwave or oven. For a quick fix, pop a slice in the microwave for 10-15 seconds on high. The heat will help with melting that butter rum frosting just enough to make it extra gooey and delicious.
Alternatively, if you have a bit more time on your hands (and maybe some patience), preheat your oven to 350°F, place slices (or the entire cake) on an oven-safe dish or baking sheet, and heat for 10-15 minutes. This will create a nicely glazed sweet potato rum cake that is perfect for any occasion!
Quick tip: If you want to make your rum sauce even more flavorful after storing, consider adding some fresh orange zest or dark rum as you reheat. Believe me when I say this combination is heavenly!
Tips for Perfect Results
You know what’s better than a delicious sweet potato rum cake with butter rum frosting? A perfect sweet potato rum cake with butter rum frosting! And as your articulative assistant, I want to make sure that you are equipped with all the necessary tips and tricks to achieve that level of perfection.
First things first, let’s talk about the sweet potatoes. Be sure to use mashed cooked sweet potatoes for this recipe, and not canned sweet potato puree. The flavor and texture will be much better with the real deal. Make sure they are mashed thoroughly and free of lumps before adding them to the batter.
Now, for the rum. This recipe calls for dark rum in both the cake and frosting, so don’t substitute it with spiced or white rum. Dark rum has a richer, deeper flavor that adds complexity to the cake.
When measuring ingredients, be precise. Use a kitchen scale or measuring cups and spoons to ensure accuracy. Baking is a science, after all, and small errors in measurements can make a big difference in the final product.
To make sure your cake comes out of the pan cleanly, be sure to generously grease it with butter or cooking spray before pouring in the batter. Allow the cake to cool in the pan for at least 15 minutes before attempting to remove it.
Now onto the frosting. Make sure your butter is at room temperature before creaming it with powdered sugar and dark rum. For best results, use unsalted butter so you can control the saltiness in the frosting.
Lastly, if you want to add some crunch to your cake, sprinkle chopped pecans on top of the frosting. They will add some texture and complement the sweetness of the cake.
By following these tips, you’ll have a perfect sweet potato rum cake with butter rum frosting every time you bake it. Trust me; these tips are tried and true- I’ve baked many cakes before!
– The Sweet Potato Rum Cake With Butter Rum Frosting Recipe is truly a masterpiece of flavors and textures, an indulgent treat that will make your taste buds dance with joy.
But don’t just take my word for it. Try it out for yourself and see how one cake can bring the warmth and comfort of the Caribbean straight to your kitchen. With its decadent, buttery texture, and complex, sweet flavors, this cake is perfect for any occasion – from birthday parties to casual get-togethers.
So why wait? Get ready to impress your friends and family with this deliciously indulgent recipe. Whether you’re an experienced baker or just looking to try something new, the Sweet Potato Rum Cake With Butter Rum Frosting Recipe is sure to become a staple in your culinary repertoire.
Just remember – when it comes to baking, it’s all about having fun and experimenting with new flavors and techniques. So grab your apron, roll up your sleeves, and let’s get baking!
Sweet Potato Rum Cake With Butter Rum Frosting Recipe
- 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
- 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.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.