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SWEET POTATO CAKE

Sweet Potato Cake

This Sweet Potato Cake is delicious and wonderful to serve for the holidays or any gathering.  Serve it to your family and guests with coffee or have a piece with a glass of milk for a great snack anytime.

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 cup butter or 16 tablespoons or two sticks, softened

4 eggs

1 cup sugar

1/2 cup brown sugar

1 1/2 cups cooked sweet potatoes (I bake mine then peel and mash)

1/2 cup buttermilk

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup nuts, chopped (walnuts or pecans)

1 cup raisins, Optional

Whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger.  Make sure this is mixed well and set aside.  In a large bowl beat the butter,  eggs, white sugar, brown sugar, sweet potatoes, buttermilk,  sour cream and vanilla extract together.  Add the flour mixture to the creamed mixture and mix well.  Stir in nuts and raisins.  Spray a 10 inch bundt pan with cooking spray, pour in batter.  Bake in preheated 350 degree oven for 55 to 60 minutes testing for doneness as ovens vary.  Remove from oven and let cool for 15 minutes before removing from pan.  Frost cake with your favorite frosting once totally cooled or can use frosting below.

Sweet Potato Cake

Spicy Cream Cheese Rum Frosting

4 ounces cream cheese, softened

2 tablespoons butter, softened

1 teaspoon rum or rum extract or could just use vanilla extract (I use regular rum)

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 cups confectionery or powdered sugar

heavy whipping cream (About 8 tablespoons or enough so that you can spread frosting easily or pour from a small pitcher on top of cake)

Whip cream cheese and butter with mixer.  Add rum, allspice, nutmeg, cloves and powdered sugar.  Whisk in whipping cream until you get the spreading consistency you want.

Note:  You could just put regular cream cheese frosting or any other frosting on this cake you like. We like the spices and rum in the frosting.

Enjoy!

If you like this recipe, you might also like my recipe for Butter Pecan Chocolate Chip Cake with Nutmeg Frosting.

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3-LAYER BUTTERMILK CAKE WITH CHOCOLATE FROSTING

3-Layer Buttermilk Cake with Chocolate FrostingThis buttermilk cake is good to serve family and friends as dessert or with a tall glass of milk anytime.

2 1/2 cups sugar
1 cup shortening
6 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
 
Beat sugar, shortening, vanilla and eggs together with spoon or mixer.  Mix flour, salt and baking soda with a wire whisk and add to creamed mixture.   Add milk and continue mixing until smooth.  Divide between 3 sprayed cake pans and bake in preheated 325 degree oven for 30 to 35 minutes until centers test done.  Let cool and remove from pans.  You can frost with any frosting you like. I used the chocolate below.
 
Chocolate Frosting
 
1 stick  or 1/2 cup butter or margarine, softened
3 cups powdered sugar
1 teaspoon vanilla extract
5 to 6 tablespoons milk
1/2 cup cocoa ( I use Nestles 100% pure cocoa)
Mix all ingredients with mixer until spreading consistency.  Spread on cake.
 
Enjoy!
 
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Old-Fashioned Prune Cake

Old-Fashioned Prune CakeThis cake is wonderful. The spices and moistness will make it one of your favorites. Even if you don’t like prunes, you will love this cake.

1 cup pitted prunes, chopped (I used 25 prunes cut in about six pieces each)
1 cup buttermilk
1 cup oil (I used Canola)
1 1/2 cups sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons vanilla extract
 
I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls.  Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside.  In the large bowl add together the oil, sugar, and eggs mixing well with a spoon.  In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.  Pour the prunes and milk into the large bowl with the sugar, eggs, and oil.  Add the dry ingredients and mix well with a spoon. (I use a wooden spoon).  Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter.  Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done.  Add the topping recipe below while still warm.
 
Topping for Prune Cake
 
1/2 cup buttermilk
2 tablespoons dark corn syrup
3/4 cup sugar
1/2 teaspoon baking soda
6 tablespoons butter or margarine
1 teaspoon vanilla extract
 
Combine all the ingredients in a pan and bring to a boil.  Poke holes in the cake and pour over the cake while it is still warm. (I have just heated this in the microwave instead of doing it on top of the stove).
 
Enjoy!
 
If you like this recipe, you might also like my recipe for Old-Fashioned Carrot Cake.
 
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SOUTHERN CORNMEAL HUSHPUPPIES

Southern Cornmeal Hush PuppiesHushpuppies are round cornmeal dumplings that usually accompany a big dish of fried fish.  There are many different ideas as to how hushpuppies got their name.  If you check the internet, you will come up with some of the following:  1.  Confederate soldiers used their corn biscuit rations to feed to their dogs to quiet them in order to avoid detection from Union soldiers, hence the phrase hushing the puppies. 2.  It is believed that while cooking fried foods with batter outside such as fish, balls of batter were fried and given to the dogs to keep them from begging or barking, thus the name “hush puppies”. 3. (This one is my favorite. I am a Kentuckian and it makes sense to me.)  They were fried up to toss to the dogs to keep them quiet while the “revenooers” were snooping around looking for stills. Whatever explanation, fried catfish just isn’t the same without them.

3/4 cup cornmeal
1/3 cup all-purpose flour
1/2 cup onion, diced (can be regular or green onions)
1/2 teaspoon salt
Pinch of cayenne
1 egg (Optional)
1/2 cup buttermilk or beer
1 cup cooking oil (I use Canola)
 
Combine cornmeal, flour, onion, salt, egg and milk.  The batter should be just wet enough that you can shape it into balls about the size of a walnut with your hands and it sticks together.  Have oil hot in a skillet and drop hush puppies into oil.  Cook about 3 to 4 minutes browning on all sides.   Remove and drain on paper towels.  This makes about 10 to 12 hush puppies.  You can double or triple the recipe.  Enjoy!
 
You might like my Pan Fried Cod Fish Fillets or Fried Catfish Fillets.
 
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