Roasted sweet potato lends warmth and depth to this Southern classic, while a glaze of Goslings Black Seal Rum finishes the cake with a glossy, caramelized edge. Rich, fragrant, and quietly indulgent, it belongs beside strong coffee or a small evening pour.
1 cup unsalted butter, softened
1½ cups granulated sugar
½ cup light brown sugar
4 large eggs
1 cup mashed roasted sweet potatoes, about 2 medium
2 tsp vanilla extract
½ tsp rum extract, optional
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
¼ cup unsalted butter
¼ cup brown sugar
2 tbsp Goslings Black Seal Rum
¼ cup powdered sugar
Pinch salt
1. Preheat oven to 350°F. Grease and flour a loaf or Bundt pan.
2. 2. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
3. 3. Add eggs one at a time, mixing well after each addition.
4. Stir in mashed sweet potatoes, vanilla extract, and rum extract if using.
5. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Add dry ingredients to the batter, alternating with sour cream, mixing until just combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in pan about 15 minutes before transferring to a rack.
Melt butter in a small saucepan over medium heat.
2. Stir in brown sugar and cook until dissolved and bubbling.
3. Add Goslings Black Seal Rum and a pinch of salt.
4. Remove from heat and whisk in powdered sugar until smooth and pourable.
Drizzle glaze generously over the cooled cake before serving.21+ to enjoy.
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