Sweet Potato Black Walnut Rum Cake with Rum Frosting

Recipe provided by Pine Knot Farms - Linda Leach

Cake Ingredients:
½ cup raisins (Golden)
¼ cup dark rum
½ cup Black Walnuts
2 cups mashed boiled or baked sweet potatoes
2 cups all purpose flour
1 ½ cups firmly packed brown sugar
1 tablespoon fresh orange zest (make sure to use the finely grated side)
2 teaspoons baking powder (freshly purchased)
1 teaspoon baking soda (freshly purchased)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg or may freshly ground by hand
½ teaspoon ground cloves
1 teaspoon ground ginger or fresh ginger
½ teaspoon salt
4 eggs (room temperature)
¾ cup vegetable oil
¼ cup freshly squeezed orange juice
1 cup dried unsweetened coconut OR ½ cup sweetened coconut


Procedure for mixing:
1. Soak the raisins in RUM for at least 30 minutes to plump to a larg
er size.
2. Prepare sweet potatoes once tender or baked completely. Mash
and cool.
3. Preheat oven to 350 degrees, prepare a 13 x 9 inch baking pan with c
ooking spray and a little
4. Combine all of the cake ingredients (except raisins and nuts) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisins rum mixture and nuts. 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.


Frosting Ingredients:
½ cup unsalted butter
4 cups confectioners’ sugar
3 tablespoons dark rum
1 teaspoon fresh finely grated orange zest
¼ cup sweetened coconut or ½ cup unsweetened coconut (note: it may be difficult to find unsweetened coconut, if so, then I always use a revision cut for the ingredients).

Melt 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. Add a little more rum, orange juice, or water to thin the frosting if needed, or add a little confectioners sugar if needed to thicken the frosting. Spread over the cake and refrigerate overnight. Serve cold on a beautiful table tray for the holidays on the buffet. Enjoy.