Ingredients
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1/2 cup raisins
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1/4 cup dark rum
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2 cups mashed cooked sweet potatoes
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2 cups all-purpose flour
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1 1/2 cups brown sugar (firmly packed)
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1 tablespoon fresh orange zest (finely grated)
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves
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1 teaspoon ground ginger (or use fresh)
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1/2 teaspoon salt
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4 eggs
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3/4 cup vegetable oil
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1 cup dried unsweetened coconut
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1/2 cup unsalted butter
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4 cups confectioners' sugar
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1/4 cup juice squeezed from fresh orange
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3 tablespoons dark rum
Instructions
- 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 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
- 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.
- 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.