Heirloom Sweet Potato Rum cake has a delicate flavor, beautiful color, and velvety texture. It’s just right for any holiday gathering.
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.
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.
Sweet Potato Rum Cake
You may also like my Whiskey Apple Cake. It’s full of warm, holiday flavor – absolutely amazing! If you love this recipe please give it 5 stars.
Heirloom Sweet Potato Rum Cake
Print Add to CollectionIngredients
Cake
- 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
Syrup
- 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
Instructions
Cake
- 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.
Syrup
- 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.
To soak
- 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.
Ron
Would you consider putting a glaze or icing on this cake?
Marye Audet
Sure. A rum glaze would work well, or just dust with confectioner’s sugar
Alandria
Will this cake have a strong rum flavor like cake dipped in alcohol? I’m only asking because my husband and I don’t drink but we know that cooking or baking alcohol gives foods it a different type of flavor? Thanks! 🙂
Marye Audet
yes. you can just leave it off the finished cake and substitute apple juice in the batter.
Monica
I made this recipe exactly as written using regular sweet potatoes. I am an experienced home-baker and this is one of the best cakes I have ever made. The cake is very moist and the flavors are on point for a fall dessert. Thank you!
Marye Audet
Thanks Monica! That’s great to hear!
Lacy
Joan do you cook the sweet potatoes? Bake them or boil them? Maybe it doesn’t matter??
Marye Audet
I bake mine – I think it gives them better flavor.
Dee Dee (My Midlife Kitchen)
This looks ca-razy good. I need this in my life immediately if not sooner!
Elena
This looks moist and delicious!
Marye Audet
It does go well, Julie! Bourbon would be great too!
Melissa Falk
Hi, Marye! This is a stunning cake recipe. Love the spicy rum content. Look forward to trying it myself. Thanks for sharing 🙂
Marye Audet
Thank you so much!
Amy @ Accidental Happy Baker
Last year I really, really wanted to make rum cake, but it just didn’t happen. This year, I most definitely am going to do it. The texture of this cake looks amazing.
Marye Audet
It is! Let me know what you think!
Lisa Huff @ Snappy Gourmet
You had me at RUM! haha! 🙂 Looks fabulous! I really need to bake more with sweet potatoes and this looks like the perfect recipe to get started on that.
Taylor @ Food Faith Fitness
I am totally digging that fact that you added RUM to this cake! And with sweet potatoes?! GREAT COMBO!
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.
Betsy @ Desserts Required
I love all the options you suggest for this delicious cake!
Amanda @ Cookie Named Desire
This sounds great, and looks super moist. What is the difference between a regular sweet potato and an heirloom?
Marye Audet
Heirlooms are varieties that have bee around for a long time. The flavors are usually very unique