Caramelized Pumpkin Butter Rum Cake Recipe
Okinawan Sweet Potato, Caramel Foster Sauce, Vanilla Bean Ice Cream
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Prepare Sweet Potato
Peel and steam the Okinawan sweet potatoes until tender. Mash them and let cool.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- 3
- 4
Combine Mixtures
Mix the mashed sweet potato and vanilla extract into the butter mixture. Gradually add the dry ingredients, alternating with the dark rum, until just combined.
- 5
Bake the Cake
Preheat the oven to 350°F (175°C). Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- 6
Prepare Caramel Foster Sauce
In a saucepan, melt 1 cup of brown sugar with 0.5 cups of butter over medium heat. Stir in 1 cup of heavy cream and 0.5 cups of dark rum, simmer until thickened.
- 7
Serve
Allow the cake to cool, then drizzle the caramel foster sauce over the top. Serve with a scoop of vanilla bean ice cream.
