Blast From The Past : Cinnamon Ripple Sweet Potato Cake Recipe.

We are cooking nothing but Thanksgiving desserts, aren't we? It's my favorite. We're going to start off with a cinnamon ripple sweet potato cake. So why don't we get started? Sounds good. Now, the first thing I'd like for you to do is drain our sweet potatoes. I am going to be beating up and creaming two sticks of butterbur, and two cups of sugar. OK. While you're getting all of our dry ingredients ready. How do you want these, Paula? Just mashed up good. You can't hurt them. All right. So when you get those sweet potatoes made, Jay, you can just measure out one cup and put it in that bowl. OK. And I'm going to start creaming our butter and sugar together. And I'm just going to beat this till it's creamy. Fill it up a little bit more, baby. A little bit more? Uh-huh. All the way to the top, and then level it off. Sounds good. So I'm going to do the dry ingredients here. I'm going to start out with a quarter teaspoon of nutmeg, one teaspoon of baking powder, one teaspoon of ground cinnamon. Now, I'm going to add one egg at the time, Jay Bird. And one tablespoon of salt here. And then I'm just going to mix this up. Jay Bird, do you ever get to cook at home? You know, I do more so now than I ever have. Because of your girlfriend? Well, that's right. You know, I've always been the eater in the family up until now. But we're cooking more and more, which is nice. Can she cook? My refrigerator has more food in it now than it's had in two years. OK, so we're going to do three cups of this all-purpose flour. I'm going to add the rest of my eggs. This is my third egg, now, Jay Bird, I've got going in. I'm just going to give a little beat after each egg. OK. All right, this looks good. So, Bird, if you would just scoop those sweet potatoes. And again, that's one cup of sweet potatoes. And look at that, it was still warm. And look what you're doing to that butter. All right, now if you'd take that spatula and just go around the sides for me. Sure, you got it. Might need to cut that down at least. Am I going the right way? Yes, yes. We got it going on. That's right. Tag teaming it. All right, so I think that's enough. So now I've got a 16-ounce carton of sour cream, and I'm going to add 3 4ths of a carton of this. So I'm just going to eyeball it, y'all. And I'm going to beat, beat, beat. All right, Jay Bird, if you would just take this measuring spoon and just slowly add this to our cake, that would be great. And I might need you to just take that spatula and go around the edge of the bowl so we can keep all that flour. OK, you ready for the other? I am. So Paula, out of all the Thanksgivings that we've spent together, what was your favorite? Well, Jay Bird, I did love those Thanksgivings in Statesboro. I did, too. We had so much fun. So many great memories. All you kids running crazy, and us at the poker table. I'm very upset that we don't do that anymore, because I'm old enough now to play poker with y'all. Y'all, as soon as we walked in the back door, we set up the poker table. Last Thanksgiving was pretty dadgum good. I cook Thanksgiving here. I know the store was open. That's right. I'm usually stuck down there. So I'm going to have to take some time off this Thanksgiving so I can spend it with the family. Do you think maybe you can make a phone call for me? I think I might know somebody. So while you work on that, are you ready for me to make the streusel? Yes, please. OK. So I'm going to work on that down here. I actually am going to take a half a cup of brown sugar, half a cup of chopped pecans here. Add that in. OK. And last but not least, we're just going to throw in a teaspoon of ground cinnamon. All right, now we have sprayed our bundt pan. And I'm going to put half the batter in. And then we're going to put your dry ingredients in the middle. Do you like eating cake batter? I do. I could actually live on it. All right, Jaybird. So we're going to take your dry ingredients. Is that mixed together? Yes. Now all you have to do, Jaybird, is just sprinkle that evenly over that batter. And if you want to do it with your hands, that's perfectly all right. And you know, this is going to be so delicious with some fresh whipped cream. I cannot wait. I know, I can't either. We are doing a lot. Do you think there'll be enough left for anybody else by the time we're done? I don't know. But you know what? Today, we don't have to share. All right, so if you would just kind of rotate this bowl as I go. There you go. That makes it easier. This is one of those beautiful old retro bowls from like the 60s. Right over here. I got it ready to go. OK. On 350, we're going to stick it in there for one hour. OK. And count the minutes. And look, I won't take my finger and rake that off, so you can have that, Jaybird. 350 degrees for one hour. Yes. While you're stirring those, I'm going to come down here and I'm going to finish up our cake. I'm going to make the glaze. And how, ooh, that's a heavy cake. So how's this, Jaybird? It's beautiful. In this beautiful alakazabra alakazam. I'll be damned. I'm a poet and don't know it. How's that? That's beautiful magic. Yes, it is magic. Cake magic. All right, now I'm going to make a glaze for our cake. I'm going to use two cups of confectioners' sugar, a half a cup of heavy cream, 3 fourths of a teaspoon of rum flavoring. I'm just going to mix that up. Does that look to suit you? It does. OK, Jaybird, that is great. You just put that to the side and we're going to let it cool, because otherwise the frozen topping would just collapse if we added it to the hot. So we'll let that cool. All right, now Jaybird, I'm going to just glaze. I'm just going to dribble this over our cake. Do you want it almost frosting like? I do. Do my half that way. Now, this cake is no longer warm. So if the cake were warm, it would start to really fall down. Yes. Yum. Wow. Yes, wow is right. I love the glaze. That's my favorite part. And we'll sprinkle a few nuts. Look at this, isn't that wonderful? Ta-da! That looks amazing. I can't wait to eat it. It does look amazing. What do you think? I haven't tasted it. To you, baby. The fam will like it. Yeah, we did good. Yeah. Hey, y'all, it's Paula Deen. Now, if you enjoyed this blast from the past, be sure to like it and click the Subscribe button, as well as the Notification bell, to be alerted when I post a video. Love and best dishes, y'all.