Heirloom Sweet Potato Rum Cake

• Produce

  • 1 1/2 cups Sweet potato, cooked

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Cane sugar, light brown
  • 1 tsp Cinnamon, ground
  • 1 tsp Kosher salt
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla extract
  • 3/4 cup White sugar, granulated

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 3/4 cup Captain morgan spiced rum
  • 3/4 cup Captain morgan spiced rum or black spiced rum

• Liquids

  • 1/2 cup Water

Found on restlesschipotle.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups cooked sweet potato, mashed
• 3 eggs
• 3/4 cup Captain Morgan Spiced rum
• 1 ¼ cups sugar
• ½ cup light brown cane sugar
• 1 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1/2 cup water
• 3/4 cup granulated white sugar
• 1 teaspoon Kosher salt
• 3/4 cup Captain Morgan Spiced rum or Black Spiced rum

Directions

• Preheat oven to 325 degrees F.
• Lightly grease and flour a 10-cup bundt pan.
• Mix the flour, baking powder, cinnamon, and salt in a large bowl.
• Whisk the eggs, melted butter, vanilla, sugar, and brown sugar together.
• Stir in the rum and sweet potatoes.
• Stir in the dry ingredients.
• Bake about an hour or until a toothpick inserted in the center comes out clean.
• Combine the water, butter, sugar, and salt in a deep saucepan.
• Cook over medium heat until the butter melts and the sugar dissolves.
• Simmer it until it reduces just a little, about 2 more minutes.
• Remove from the heat add the rum carefully.
• Let the cake cool in the pan for ten minutes.
• Remove it from the pan.
• Now, put the cake right back in the pan (this will help it not to stick) and pour the rum syrup over it.
• Pour the syrup slowly over the cake, cover, and let stand for at least 24 hours.
• Invert onto a cake plate and serve.

Nutrition