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Heirloom Sweet Potato Rum Cake

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#CaptainsTable Heirloom Sweet Potato Rum cake has a delicate flavor, beautiful color, and velvety texture. It’s just right for any holiday gathering.

slice of rum cake

Unlike most of the rum cake recipes I have found this one is from scratch start to finish. Well, you don’t have to grow your own sweet potatoes or make your own rum — unless you want to, of course.

I was lucky enough to pick up some heirloom sweet potatoes, Crimson Red Velvets, at our local Farmer’s Market. You can use regular sweet potatoes from your grocer as well. Yams are a good substitute. Just make sure that you use fresh ones and not canned.

I strongly urge you to try to find heirloom sweet potatoes, though. They make all the difference.

a sweet potato rum cake on a plate

Some people may try to tell you that there is no difference between sweet potatoes and yams but that’s not true. They’re not even related! They are very similar but sweet potatoes almost always have a more delicate flavor. Yams have more starch and tend to be dryer.

You can even substitute pumpkin puree. Banana would work as well.Use a good, heavy bundt pan for best results. I used Captain Morgan Spiced Rum but the Black Spiced Rum would be amazing, too. This cake really should be made a couple of days ahead of time so that it can mellow out.  I thought it tasted best after 2 days.

You could also make this in mini bundt cake pans — it would make great gifts.

Remember, when you share the recipes with rum in them with the #CaptainsTable hashtag, Captain Morgan will give $1 to Why Hunger each time it’s shared.

Heirloom Sweet Potato Rum Cake
Prep time
Total time
A lightly spiced, rum cake with a beautiful color, velvety texture, and delicate sweet potato flavor. Stores well at room temperature for at least a week. Store cake at room temperature for at least 24 hours before serving.
Serves: 24 servings
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1½ cups cooked sweet potato, mashed
  • 3 eggs
  • ¾ cup Captain Morgan Spiced rum
  • 1 ¼ cups sugar
  • ½ cup light brown cane sugar
  • 1 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • ½ cup water
  • ¾ cup granulated white sugar
  • 1 teaspoon Kosher salt
  • ¾ cup Captain Morgan Spiced rum or Black Spiced rum
  1. Preheat oven to 325 degrees F.
  2. Lightly grease and flour a 10-cup bundt pan.
  3. Mix the flour, baking powder, cinnamon, and salt in a large bowl.
  4. Whisk the eggs, melted butter, vanilla, sugar, and brown sugar together.
  5. Stir in the rum and sweet potatoes.
  6. Stir in the dry ingredients.
  7. Bake about an hour or until a toothpick inserted in the center comes out clean.
  1. Combine the water, butter, sugar, and salt in a deep saucepan.
  2. Cook over medium heat until the butter melts and the sugar dissolves.
  3. Simmer it until it reduces just a little, about 2 more minutes.
  4. Remove from the heat add the rum carefully.
To soak
  1. Let the cake cool in the pan for ten minutes.
  2. Remove it from the pan.
  3. Now, put the cake right back in the pan (this will help it not to stick) and pour the rum syrup over it.
  4. Pour the syrup slowly over the cake, cover, and let stand for at least 24 hours.
  5. Invert onto a cake plate and serve.
Nutrition Information
Serving size: Carbs 33.8 Calories: 282 Fat: 12.2

You may also like:

The Captain’s Hot Apple Pie Grog

Heirloom Sweet Potato Gratin


This site uses affiliate links. When you click on them and buy a product I get a small percentage. It does not affect your cost.

Captain Morgan provided me with rum and a gift card to buy supplies as part of their #CaptainsTable promotion.

From The Farm Blog Hop


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  1. Kimberly Villareal

    I am not sure why there have not been any comments since you wrote this post, but I definitely have baked this cake at least twice for Christmas and New Year’s. My post on Instagram: http://instagram.com/p/iUb7gXP2gI/

    1. Marye Audet

      I am so glad you like it!

  2. Christina Lakey | Food Apparel

    Sweet potatoes in cake sounds awesome! Will definitely have to give it a try

    1. Marye Audet

      let me know what you think! I love it

  3. Betsy @ Desserts Required

    I love all the options you suggest for this delicious cake!

    1. Marye Audet


  4. Michelle @ The Complete Savorist

    This looks marvelous. I hate to admit I have never had a rum cake, but I want to have this one.

    1. Marye Audet

      I love the velvety texture of this!!

  5. Katrina

    Yum! I love sweet potatoes and anything that involves them!

    1. Marye Audet

      thanks! me too!

  6. The Food Hunter

    making this!! it looks amazing

    1. Marye Audet

      Let me know how you like it!

  7. Amanda @ Cookie Named Desire

    This sounds great, and looks super moist. What is the difference between a regular sweet potato and an heirloom?

    1. Marye Audet

      Heirlooms are varieties that have bee around for a long time. The flavors are usually very unique

  8. janelle

    looks delicious, soft, and moist! great looking cake

    1. Marye Audet

      Thanks! I love it.

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