Innholdsfortegnelse for Southern Cakes 2015 i Taste of the South

CLASSIC COCONUT CAKE Yield: 1 (9-inch) 3-layer cake 1 cup unsalted butter, softened 2 cups sugar 5 large eggs 31⁄4 cups cake flour, such as Swans Down 1 tablespoon baking powder 1⁄2 teaspoon salt 1 cup whole buttermilk 5 cups sweetened flaked coconut, divided 1 teaspoon vanilla extract 1⁄2 teaspoon coconut extract Creamy Coconut Frosting (recipe follows) Garnish: toasted sweetened flaked coconut 1. Preheat oven to 325°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time,…

SOUTHERN POUND CAKE Yield: approximately 16 servings 11⁄2 cups butter, softened 3 cups sugar 7 large eggs 3 cups all-purpose flour 1⁄4 teaspoon salt 1 cup heavy whipping cream 11⁄2 teaspoons vanilla extract Garnish: sifted confectioners’ sugar 1. Preheat oven to 300°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In another bowl, sift together flour and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with cream, beginning and ending with flour mixture. Beat until smooth. Stir…

ITALIAN CREAM CAKE Yield: 1 (9-inch) 3-layer cake 1 cup all-vegetable shortening 1⁄2 cup butter, softened 2 cups sugar 1 tablespoon orange zest 1 teaspoon vanilla extract 6 large eggs, separated 21⁄4 cups all-purpose flour 1 teaspoon baking soda 1⁄2 teaspoon salt 1 cup whole buttermilk 1 (7-ounce) package sweetened flaked coconut 21⁄2 cups chopped walnuts, divided Orange-Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat shortening, butter, sugar, zest, and vanilla at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks,…

NEAPOLITAN ICE CREAM CAKE Yield: 10 to 12 servings 1 (1⁄2-gallon) vanilla ice cream, slightly softened and divided Strawberry Cake, cooled (recipe follows) 1⁄4 cup natural unsweetened cocoa powder 1 tablespoon light corn syrup 3 cups heavy whipping cream 1⁄2 cup confectioners’ sugar 1. In a 10-inch square springform pan, spread approximately 2 cups ice cream to create a 1-inch-thick layer. Place Strawberry Cake on top of ice cream. Spread remaining ice cream over cake to cover top and sides. Freeze overnight. 2. In a large bowl, beat cocoa and corn syrup at medium speed with an electric mixer until smooth. Add cream and confectioners’ sugar. Increase speed to high; beat until fluffy, approximately 1 minute, stopping occasionally to scrape sides of bowl. 3. Gently run a knife around edges…

BANANA CUPCAKES Yield: 16 cupcakes 1⁄2 cup unsalted butter, softened 1⁄2 cup firmly packed dark brown sugar 2 large eggs 1 cup self-rising flour 1⁄4 teaspoon baking soda 3⁄4 cup mashed ripe banana (about 2 bananas) 1⁄4 cup vanilla yogurt 2 teaspoons grated fresh ginger 1⁄2 teaspoon vanilla extract Ginger-Cream Cheese Frosting (recipe follows) Garnish: banana chips 1. Preheat oven to 350°. Line 16 muffin cups with paper liners. Set aside. 2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, banana, yogurt, ginger, and vanilla; beat at low speed until combined. Divide batter evenly among prepared muffin cups. 3. Bake until a…

CHOCOLATE-PEANUT BUTTER CAKE Yield: 1 (9-inch) 2-layer cake 1⁄2 cup butter, softened 3⁄4 cup firmly packed light brown sugar 1⁄2 cup sugar 1⁄2 cup creamy peanut butter 4 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1 cup whole milk Creamy Chocolate Icing (recipe follows) 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add peanut butter, beating until combined. Add egg yolks, one at a time, beating well after each addition. 3. In a medium bowl, stir together flour, baking powder, and salt. With…

APPLE CRUMBLE SKILLET CAKE Yield: approximately 8 servings Cake: 1⁄2 cup butter, softened 1 cup sugar 1 large egg 11⁄4 cups all-purpose flour 11⁄4 teaspoons baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup sour cream 1⁄4 cup whole milk 1 teaspoon vanilla extract 2 cups chopped apple, such as Gala or Braeburn Crumble: 1⁄2 cup quick-cooking oats (not instant) 1⁄3 cup all-purpose flour 2 tablespoons sugar 3⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon salt 3 tablespoons unsalted butter, melted 1. Preheat oven to 350°. Spray a 10-inch ovenproof skillet with nonstick baking spray with flour. Set aside. 2. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to…

HUMMINGBIRD CAKE Yield: 1 (8-inch) 3-layer cake 3 cups all-purpose flour 11⁄2 cups sugar 1 teaspoon ground cinnamon 3⁄4 teaspoon baking soda 3⁄4 teaspoon salt 1⁄4 teaspoon ground nutmeg 3⁄4 cup toasted pecans, chopped 1 ripe banana, mashed (about 1 cup) 1 cup canola oil 1 teaspoon vanilla extract 3 large eggs 1 cup chopped fresh pineapple Pineapple-Pecan Filling (recipe follows) Cream Cheese Frosting (recipe follows) 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, sift together flour, sugar, cinnamon, baking soda, salt, and nutmeg; stir in pecans. In a small bowl, stir together banana, canola oil, vanilla, and eggs. Add…

OLD-FASHIONED RED VELVET CAKE Yield: 1 (9-inch) 3-layer cake 11⁄2 cups unsalted butter, softened 3 cups sugar 6 large eggs, at room temperature 3⁄4 cup sour cream 1 (1-ounce) bottle red food coloring 2 teaspoons vanilla extract 33⁄4 cups all-purpose flour 3⁄4 cup natural unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking soda 11⁄2 cups whole buttermilk, at room temperature Cream Cheese Icing (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at high speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs,…

CARROT CAKE Yield: 1 (9-inch) 3-layer cake 3 cups all-purpose flour 21⁄2 cups sugar 1 cup golden raisins 3⁄4 cup chopped walnuts 1 tablespoon ground cinnamon 2 teaspoons baking powder 2 teaspoons baking soda 11⁄2 teaspoons salt 1 teaspoon ground ginger 1 teaspoon ground nutmeg 4 cups finely grated carrot (about 5 large carrots) 2 (8-ounce) cans crushed pineapple, drained 4 large eggs, lightly beaten 1 cup canola oil 2 teaspoons vanilla extract Cream Cheese Frosting, recipe follows 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and…

BANANAS FOSTER ICE CREAM CAKE Yield: 1 (9-inch) 3-layer cake 1 (16.25-ounce) package butter-golden cake mix, such as Duncan Hines 3 large eggs 1⁄2 cup water 7 tablespoons butter, softened 1⁄2 cup toasted pecans, chopped 2 quarts vanilla ice cream, softened and divided 2 to 3 bananas, sliced Caramel Rum Sauce (recipe follows) 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat cake mix, eggs, 1⁄2 cup water, and butter at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 4 minutes. Stir in pecans. Divide batter evenly among prepared pans. 3. Bake according to package directions. Let cool in pans 10 minutes. Remove from pans, and…

BLACKBERRY-SWIRL BUTTERMILK CUPCAKES Yield: 11⁄2 dozen cupcakes 3⁄4 cup unsalted butter, softened 1⁄2 cup sugar 2 large eggs 1⁄2 teaspoon vanilla extract 2 cups all-purpose flour 1⁄2 teaspoon salt 1 cup whole buttermilk 1 tablespoon baking powder 1⁄4 cup Blackberry Sauce (recipe follows) Blackberry Buttercream (recipe follows) 1. Preheat oven to 350°. Line 18 muffin cups with paper liners. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy, approximately 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine. 3. In a medium bowl, whisk together flour and salt. In another medium bowl, whisk together buttermilk and baking powder. With mixer on low speed,…

BANANA SPLIT CAKE Yield: 1 (9-inch) 2-layer cake Cake: 1 (15.25-oz) box white cake mix, such as Pillsbury 1⁄2 cup mashed ripe banana Frosting: 13⁄4 cups heavy whipping cream 3⁄4 cup confectioners’ sugar 1⁄2 cup sour cream 1 teaspoon vanilla extract Filling: 1⁄2 cup chopped pineapple 1⁄2 cup chopped strawberries 1⁄3 cup sliced banana Topping: 3 ounces semisweet chocolate, chopped 41⁄2 teaspoons light corn syrup 6 tablespoons heavy whipping cream Garnish: fresh cherries, chopped pineapple, chopped roasted salted peanuts, strawberries, sliced banana 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. For cake: Prepare cake mix according to package directions for whole-egg recipe. Add mashed…

UPSIDE DOWN BLACK FOREST SKILLET CAKE Yield: approximately 8 servings Topping: 3 tablespoons firmly packed light brown sugar 3 tablespoons brandy or bourbon 1 tablespoon unsalted butter 3 cups fresh sweet cherries, pitted Cake: 1⁄2 cup unsalted butter 1⁄2 cup sugar 1 large egg 11⁄3 cups all-purpose flour 3 tablespoons natural unsweetened cocoa powder 1 teaspoon baking powder 1⁄2 teaspoon baking soda 1⁄4 teaspoon salt 3⁄4 cup whole milk 3 tablespoons brandy or bourbon, divided 1⁄2 teaspoon vanilla extract 1⁄3 cup chopped bittersweet chocolate Garnish: fresh cherries 1. Preheat oven to 350°. Spray a 10-inch ovenproof skillet with nonstick baking spray with flour. Set aside. 2. For topping: Add brown sugar, brandy or bourbon, and butter to prepared skillet. Bring to a simmer over medium heat; cook 2 minutes, stirring…

A good rule of thumb in the South: bring a cake. Wherever you’re going, whatever you’re doing, a cake will help (or at least never hurt!) your case. Extra points are earned for layers or boiled icing, but you’ll rarely go wrong with cake in any form. Many Southerners pride themselves on their cake-making skills, while others know that one special “cake lady” who supplies cakes to every event in the area. Still others have a preferred cake shop or bakery, and with so many to chose from these days, we thought we’d share a few of our favorites. Sugar Bakeshop CHARLESTON, SOUTH CAROLINA Owners Bill Bowick and David Bouffard were architects in New York City before opening a bakery in the Cannonborough-Elliotborough area of Charleston. You can see their…

LANE CAKE Yield: 1 (9-inch) 3-layer cake 1 cup all-vegetable shortening 2 cups sugar, divided 3 cups cake flour, such as Swans Down 4 teaspoons baking powder 1⁄2 teaspoon salt 1 cup whole milk 1 teaspoon vanilla extract 1 teaspoon orange extract 8 large egg whites (yolks reserved for Cranberry-Cherry Filling) 3⁄8 teaspoon cream of tartar Cranberry-Cherry Filling (recipe follows) Orange-Cream Cheese Icing (recipe on page 17) Garnish: walnuts, fresh mint 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat shortening at high speed with an electric mixer until smooth. Gradually add 12⁄3 cups sugar, beating until fluffy, 3 to…

CARAMEL LAYER CAKE Yield: 1 (9-inch) 3-layer cake 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 3 cups self-rising flour 1 cup whole buttermilk 11⁄2 teaspoons vanilla extract Caramel Frosting (recipe follows) Garnish: toasted pecans 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour to butter mixture in thirds, alternating with buttermilk, beginning and ending with…

TIRAMISU ICEBOX CAKE Yield: approximately 10 servings 1 (15.25-ounce) box white cake mix, such as Pillsbury 1 (3.4-ounce) box vanilla-flavored instant pudding and pie filling 4 teaspoons natural unsweetened cocoa powder, divided 4 teaspoons instant espresso powder, divided 11⁄2 cups heavy whipping cream 1⁄2 cup confectioners’ sugar 1⁄2 cup sour cream 1. Preheat oven to 350°. Spray bottom only of a 13x9-inch baking dish with nonstick baking spray with flour. Set aside. 2. Prepare cake mix according to package directions for whole-egg recipe. Pour batter into prepared dish. Bake according to package directions. Let cool 15 minutes. 3. Prepare pudding according to package directions. Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan. Spread pudding over cake.…

PECAN MERINGUE CAKE Yield: 1 (9-inch) 2-layer cake 1⁄2 cup unsalted butter, softened 1 cup sugar 2 large eggs 11⁄2 cups self-rising flour 2⁄3 cup whole milk 1 teaspoon vanilla extract 2 (8-ounce) containers mascarpone cheese 3⁄4 cup confectioners’ sugar 11⁄2 cups heavy whipping cream Pecan Meringue (recipe follows) 3⁄4 cup thinly sliced fresh strawberries 1. Preheat oven to 350°. Spray a 9-inch cake pan with nonstick baking spray with flour. Line bottom of pan with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add flour to…

NEAPOLITAN CAKE Yield: 1 (9-inch) 3-layer cake 1 cup unsalted butter, softened 2 cups sugar 3 large eggs 23⁄4 cups cake flour, such as Swans Down 1⁄2 cup all-purpose flour, divided 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 1 teaspoon vanilla extract 1⁄2 cup strawberry preserves 6 drops red food coloring 1⁄4 cup natural unsweetened cocoa powder 1⁄4 cup boiling water 1⁄2 teaspoon baking soda Buttercream Frosting (recipe follows) 1 tablespoon hot fudge topping, such as Smucker’s 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer…

S’MORES SKILLET CAKE Yield: approximately 8 servings 3⁄4 cup unsalted butter, softened 3⁄4 cup sugar 1⁄2 cup firmly packed light brown sugar 2 large eggs 3⁄4 cup all-purpose flour 3⁄4 cup whole-wheat flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1⁄2 teaspoon ground cinnamon 3⁄4 cup whole milk 2 tablespoons molasses 11⁄2 cups semisweet chocolate miniature morsels 3 cups miniature marshmallows 2 cinnamon graham cracker sheets, broken into small pieces 1. Preheat oven to 350°. Spray a 10-inch oven-proof skillet with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In…

BLUEBERRY-LEMON CAKE Yield: 6 to 8 servings 6 tablespoons butter 3⁄4 cup firmly packed light brown sugar 2 lemons, thinly sliced 1 (12-ounce) package frozen blueberries, thawed and drained 1⁄4 cup all-purpose flour 1⁄4 cup sugar 2 tablespoons orange zest 1 (8.5-ounce) package corn muffin mix, such as Jiffy 1 large egg 1⁄3 cup whole buttermilk 1 teaspoon vanilla extract Oatmeal Streusel (recipe follows) 1. Preheat oven to 350. In a 10-inch oven-safe skillet, melt butter over medium heat. Remove from heat. Spray sides of skillet with nonstick cooking spray. Sprinkle brown sugar over melted butter. Carefully arrange lemon slices over buttersugar mixture, overlapping slightly. Set aside. 2. In a medium bowl, stir together blueberries and flour. In a small bowl, stir together sugar and zest. In a large bowl,…