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Sweet Potato Rum Raisin Cake with Spiced Rum Glaze Recipe

★★★★★

4.6 from 71 reviews
  • Author: Harry
  • Total Time: 1 hour 10 minutes plus soaking time
  • Yield: 10-12 servings 1x

Description

This rich and moist Sweet Potato Cake is infused with dark rum-soaked raisins and warm spices, creating a deliciously unique dessert perfect for cozy gatherings. The cake combines baked sweet potatoes with brown rice syrup and aromatic cinnamon and nutmeg, topped with a luscious rum glaze that adds a glossy finish and extra burst of flavor.

Ingredients

Scale

Raisin Soak

  • 1/2 cup (113g) dark rum
  • 1 cup (170g) raisins, packed

Cake Batter

  • 1 cup (241g) sweet potato, baked and mashed
  • 3 large eggs, at room temperature
  • 1 cup (248g) brown rice syrup or sorghum syrup
  • 1/2 cup (99g) palm, date, or coconut sugar; or light brown sugar
  • 1/2 cup (99g) vegetable oil
  • 1/4 cup (57g) buttermilk or plain yogurt, at room temperature
  • 1 1/2 teaspoons King Arthur Pure Vanilla Extract
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) King Arthur Golden Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg (if possible)
  • 1 cup (170g) raisins (soaked and drained)
  • 1/4 cup (60g) rum from the soaking mixture, added to batter

Glaze

  • 1/4 cup (60g) brown rice syrup or sorghum syrup
  • 2 tablespoons (28g) butter
  • 2 tablespoons (28g) heavy cream
  • Remaining rum from raisins soaking (approx. 1/4 cup)

Instructions

  1. Soak the Raisins: Pour the dark rum over the raisins in a small bowl, cover, and let them soak for at least 1 hour or up to overnight. This rehydrates the raisins and infuses them with flavor.
  2. Preheat the Oven: Set the oven to 350°F (175°C) to ensure it is at the right temperature by the time the batter is ready.
  3. Combine Wet Ingredients: In a large bowl, mix the mashed sweet potato, eggs, brown rice syrup, chosen sugar, vegetable oil, buttermilk or yogurt, and vanilla extract until fully combined and smooth. Then add 1/4 cup of the rum used for soaking raisins to the batter; reserve the rest for the glaze.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, golden wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and stir thoroughly, scraping down the sides and bottom of the bowl. Gently fold in the drained soaked raisins to integrate them evenly throughout the batter.
  6. Prepare the Pan and Bake: Grease and flour a 10-cup Bundt pan or 12 mini Bundt molds. Pour the batter into the pan(s). Bake in the preheated oven for 50 to 55 minutes (or 30 to 35 minutes for mini cakes), until the top springs back when touched lightly and edges start to pull away from the pan.
  7. Make the Glaze: Combine brown rice syrup or sorghum syrup, butter, heavy cream, and the remaining rum from the raisins in a small saucepan. Bring to a boil, then remove from heat.
  8. Glaze the Cake: When the cake is done, invert the pan onto a cooling rack to release the cake. While still warm, immediately brush the cake with the rum glaze, applying multiple coats until all glaze is absorbed for a shiny and flavorful finish.
  9. Cool and Store: Allow the cake to cool completely for about 1 hour before slicing. Leftover cake can be stored tightly wrapped at room temperature for several days or frozen for longer storage.

Notes

  • You can soak the raisins overnight to enhance flavor and texture even more.
  • Use a fork to test doneness in addition to the spring-back test; a toothpick should come out clean.
  • Substitute brown rice syrup with sorghum syrup or honey if preferred, adjusting sweetness accordingly.
  • For dairy-free options, replace buttermilk and cream with plant-based alternatives.
  • This cake is quite moist; avoid overbaking to prevent drying out.
  • Use freshly grated nutmeg for the best flavor impact.
  • Make sure ingredients like eggs and buttermilk are at room temperature to ensure proper mixing.
  • Prep Time: 20 minutes (plus at least 1 hour for soaking raisins)
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: sweet potato cake, rum soaked raisins, baked dessert, spiced cake, holiday cake, moist cake, rum glaze, sweet potato dessert

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Find it online: https://dishesbyharry.com/sweet-potato-rum-raisin-cake-with-spiced-rum-glaze-recipe/