Caribbean Sweet Potato Rum Cake With Butter Rum Frosting

Vegetarian
Health score
1%
Caribbean Sweet Potato Rum Cake With Butter Rum Frosting
60 min.
24
291kcal

Suggestions

Embark on a delightful culinary journey to the sun-soaked Caribbean with this mouth-watering Sweet Potato Rum Cake, a dessert that promises to enchant your taste buds with every bite. This delectable creation, rich in cultural flavors, is a delightful twist on the traditional sweet potato dish, elevated by the addition of a luscious butter rum frosting that perfectly complements the cake's moist, spiced sweetness. Perfect for gatherings and celebrations, this vegetarian delight is not only a feast for the palate but also a breeze to prepare, requiring just an hour of your time.

The heart of this recipe lies in the harmonious blend of Caribbean spices - cinnamon, cloves, ginger, and nutmeg - which infuse the cake with a warm, aromatic depth that is further enhanced by the zesty notes of fresh orange. The star ingredient, sweet potatoes, mashed to perfection, provides a natural sweetness and a moist, tender texture that's unparalleled. The addition of rum-soaked raisins introduces a delightful kick of flavor and a touch of the Caribbean's laid-back spirit.

But the true pièce de résistance is the butter rum frosting, a luxurious, buttery concoction infused with dark rum and a hint of orange zest, which cascades over the cake, creating a decadent finish that's irresistible. This frosting, with its silky texture and rich flavor, is the crown on this cake's head, making it a dessert that's as beautiful as it is delicious.

With a caloric breakdown that leans heavily towards carbs, this cake is a carb lover's dream, offering a modest protein content and a significant fat content, making it a rich, indulgent treat. The beauty of this recipe is its simplicity and the profound depth of flavor it achieves with minimal effort, making it a must-try for anyone looking to impress with their baking skills.

Served cold, this Caribbean Sweet Potato Rum Cake With Butter Rum Frosting is a celebration of flavors, a dessert that tells the story of the Caribbean's rich culinary heritage through every delicious morsel. So why wait? Dive into this culinary adventure and let your taste buds be your compass as you explore the vibrant flavors of the Caribbean.

Ingredients

  • teaspoons double-acting baking powder 
  • teaspoon baking soda 
  • 1.5 cups brown sugar packed (firmly )
  • cups powdered sugar 
  • 0.3 cup rum dark
  • tablespoons rum dark
  •  eggs 
  • cups flour all-purpose
  • teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • teaspoon ground ginger fresh (or use )
  • teaspoon nutmeg 
  • 0.3 cup orange juice fresh
  • tablespoon orange zest fresh finely grated ()
  • teaspoon orange zest fresh finely grated ()
  • 0.5 cup raisins 
  • 0.5 teaspoon salt 
  • cups sweet potatoes and into cooked mashed
  • 0.5 cup butter unsalted
  • 0.5 cup coconut flakes dried unsweetened
  • cup coconut flakes dried unsweetened
  • 0.8 cup vegetable oil 

Equipment

  • sauce pan
  • oven
  • mixing bowl
  • baking pan
  • hand mixer
  • toothpicks

Directions

  1. 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 350, and prepare 13 X 9 baking pan with cooking spray and a little flour.
  2. 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.
  3. 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.
  4. 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.
  5. Spread over the cake and refrigerate overnight.
  6. Serve cold.

Nutrition Facts

Calories291kcal
Protein3.77%
Fat29.66%
Carbs66.57%

Properties

Glycemic Index
18.37
Glycemic Load
8.36
Inflammation Score
-8
Nutrition Score
6.1504348568294%

Flavonoids

Hesperetin
0.31mg
Naringenin
0.06mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:290.75kcal
14.54%
Fat:9.49g
14.61%
Saturated Fat:5.96g
37.23%
Carbohydrates:47.95g
15.98%
Net Carbohydrates:46.14g
16.78%
Sugar:34.06g
37.84%
Cholesterol:37.45mg
12.48%
Sodium:153.92mg
6.69%
Alcohol:1.46g
100%
Alcohol %:2.04%
100%
Protein:2.71g
5.43%
Vitamin A:1737.16IU
34.74%
Manganese:0.34mg
16.82%
Selenium:7.24µg
10.35%
Fiber:1.81g
7.25%
Vitamin B1:0.1mg
6.9%
Vitamin B2:0.11mg
6.44%
Folate:25.54µg
6.39%
Iron:1.12mg
6.24%
Phosphorus:54.28mg
5.43%
Copper:0.1mg
5.06%
Calcium:45.75mg
4.58%
Potassium:140.42mg
4.01%
Vitamin B3:0.79mg
3.95%
Vitamin B6:0.07mg
3.51%
Magnesium:13.9mg
3.47%
Vitamin B5:0.32mg
3.21%
Vitamin K:3.19µg
3.04%
Vitamin C:2.26mg
2.74%
Vitamin E:0.36mg
2.43%
Zinc:0.33mg
2.23%
Vitamin D:0.22µg
1.45%
Vitamin B12:0.07µg
1.22%
Source:Food.com
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