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Rum-Infused Sweet Potato Cake with Luscious Butter Rum Glaze

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Ingredients

Adjust Servings:
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

Nutritional information

409.4
Calories
187 g
Calories From Fat
20.8 g
Total Fat
11.8 g
Saturated Fat
41.2 mg
Cholesterol
161.1 mg
Sodium
52.7g
Carbs
3.6 g
Dietary Fiber
37.6 g
Sugars
3.7 g
Protein
115 g
Serving Size

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Rum-Infused Sweet Potato Cake with Luscious Butter Rum Glaze

Features:
    Cuisine:

    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.

    • 80 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Sweet Potato Rum Cake With Butter Rum Frosting,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.,This is simply delicious! Even DH, who is not much into cakes, loved it. The icing alone is worth the price of admission! The cake is a dense spice cake, very flavorful and moist. It would be good even without the icing. But both together – WOW! Thanks for posting! Made for team Gourmet Goddesses, ZWT9


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    Steps

    1
    Done

    Soak the Raisins in Rum For at Least 30 Minutes to Plump Them Up.

    2
    Done

    Meanwhile Peel, Dice and Boil Sweet Potatoes Until Tender. Mash and Let Cool.

    3
    Done

    Preheat Oven to 350, and Prepare 13 X 9 Baking Pan With Cooking Spray and a Little Flour.

    4
    Done

    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.

    5
    Done

    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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    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

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