Sweet Potato Cake With Rum Plumped Raisins And A Spiked Glaze 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:

• Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
• In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
• Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
• For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
• Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.

Steps:

• In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Stir together first 2 ingredients. Let stand 30 minutes.
• Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
• Preheat oven to 350°. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
• Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
• While cakes are baking, bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
• Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.
• Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You'll need to roast about 1 1/2 lb. potatoes for 2 cups puree.

Steps:

• 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.

Steps:

• Preheat the oven to 350°F and grease a 9x5 (22x12) loaf pan or bundt cake pan.
• In a large mixing bowl, mash sweet potatoes in 2 tbsp of liquid from the sweet potato boil.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add in flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well and fold in pecans if using.
• Pour batter into pans and bake 30-45 minutes (or 60-70 minutes for larger pans), until toothpick comes out clean.
• Cool cake and serve alongside tea or coffee.
• Enjoy!