Sweet Potato Rum Cake With Butter Rum Frosting Recipes

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.

Steps:

• For cake:
• Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Steps:

• Preheat oven to 350*F.
• Grease 2 8" round cake pans.
• Combine the first 5 ingredients; set aside.
• Using an electric mixer on medium-high speed, cream 10 Tbsp.
• butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
• Blend in the eggs one at a time.
• Add 1 cup heavy cream, 1/4 cup (4 T) rum, and 1 tsp.
• vanilla; blend well.
• Reduce mixer speed to medium; gradually beat in the flour mixture.
• Spread batter evenly in the prepared pans.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Meanwhile, in a saucepan, heat the remaining butter, brown sugar, and rum over low heat until the butter is melted.
• With a skewer, poke holes in tops of cakes in pans; brush with 1/2 the rum mixture.
• Cool 5 minutes on racks; invert onto wire racks-bottom sides up.
• Poke holes in bottoms of cakes; brush with remaining rum syrup.
• Cool completely.
• With an electric mixer on high speed, beat the remaining heavy cream, granulated sugar, and vanilla until stiff.
• Place one cake layer on a serving platter; spread with 1 cup of the whipped cream.
• Top with the other cake layer.
• Transfer 1 cup of the whipped cream to a pastry bag fitted with a rose or star tip.
• Spread top and sides of cake with remaining whipped cream.
• Pipe rosettes on top of the cake; sprinkle each with colored sugar.