Caribbean Sweet Potato Rum Cake With Butter Rum Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 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

Recipe

• 1 soak the raisins in rum for at least 30 minutes to plump them up.
• 2 meanwhile peel, dice and boil sweet potatoes until tender. mash and let cool.
• 3 preheat oven to 350º, and prepare 13 x 9 baking pan with cooking spray and a little flour.
• 4 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 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.