Innholdsfortegnelse for Southern Cakes 2012 i Taste of the South

Mixed-Berry Shortcake Recipe on page 38 mixed-berry shortcake Yield: 6 servings 6 cups mixed berries, such as blackberries, blueberries, and raspberries 1⁄4 cup plus 2 tablespoons sugar Orange Shortcake Biscuits (recipe follows) Honey-Mascarpone Whipped Cream (recipe follows) 1. In a large bowl, gently toss berries with sugar until well coated. Set aside for 30 minutes to allow berries to release their juices. 2. Split Orange Shortcake Biscuits, and place bottom halves on 6 dessert plates. Spoon berry mixture over each half. Top with Honey-Mascarpone Whipped Cream and top halves of biscuits. Lemon Bread Recipe on page 34 lemon bread Recipe courtesy of Peggy Savage, McLean, Virginia Yield: approximately 6 servings 1⁄2 cup butter, softened 11⁄4 cups sugar, divided 2 large eggs 11⁄4 cups all-purpose flour 1 teaspoon double-acting baking powder…

Strawberry Birthday Cake Recipe on page 99 strawberry birthday cake Yield: 1 (9-inch) 3-layer cake 1 cup butter, softened 2 cups sugar 1 teaspoon vanilla extract 23⁄4 cups all-purpose flour 21⁄2 teaspoons baking powder 1⁄4 teaspoon salt 1 cup whole buttermilk 5 egg whites Strawberry Curd (recipe follows) Strawberry Frosting (recipe follows) Garnish: fresh strawberries 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 butter and sugar at medium speed with an electric mixer until fluffy. Add vanilla, beating to combine. 3. In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternately with buttermilk, beginning and ending with flour mixture. 4. In…

DESSERT. IS THERE ANY FINER, sweeter word in the English language? Whether it is cake or pie, cupcakes or cookies, dessert has always meant saving the best for last. No one at the Loveless Cafe in Nashville, Tennessee, knows this better than Alisa Huntsman, author of Desserts from the Famous Loveless Cafe. This book documents the recipes she carefully created and re-created as part of preserving this iconic restaurant’s place in America. After a major restoration in 2004, Alisa was brought onboard to develop an entire dessert menu for the Loveless Cafe. Yes, even after decades of serving meals to legions of road-weary travelers, countrymusic celebrities, hungry Vanderbilt Hospital doctors, and Belmont College freshmen, the restaurant still did not offer a large selection of desserts. This tradition harkened back to…

Coconut Cupcakes with Lemon-Curd Frosting Recipe on page 47 coconut cupcakes with lemon-curd frosting Yield: 18 cupcakes 3⁄4 cup unsalted butter, softened 1 cup sugar 3 large eggs, at room temperature 1⁄2 teaspoon vanilla extract 11⁄2 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1⁄2 cup whole milk, at room temperature 11⁄2 teaspoons fresh lemon juice 11⁄4 cups sweetened flaked coconut Lemon-Curd Frosting (recipe follows) 1. Preheat oven to 325°. Line 18 muffin cups with paper liners. Set aside. 2. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until light and fluffy, approximately 5 minutes. 3. Reduce speed to low. Add eggs, one at a time, beating well after each addition and scraping down the sides of…

FROM A SMALL, UNASSUMING storefront on Auburn Avenue in downtown Atlanta, Georgia, Chef Sonya Jones turns out some of the most delicious desserts you’ll ever taste. Sweet Auburn Bread Company boasts a handful of vintage glass-fronted display cases, filled with mismatched platters and cake stands. You might recognize a few of the china patterns from your grandmother’s sideboard; it has that kind of feel. Behind the glass you’ll see dark brown molasses cookies glittering with crystallized sugar, cat-head-size muffins, Sonya’s famous Strawberry Jam Stack Cake with homemade jam cascading down the sides, and Carrot Cake with thick cream-cheese frosting. Recipes for all these confections can be found in Sweet Auburn Desserts, Sonya’s first cookbook. Every day the bakery is open is a busy one for Chef Sonya (as she likes…

Original Pound Cake Recipe on page 76 original pound cake Yield: approximately 16 servings 11⁄2 cups butter, softened 21⁄2 cups sugar 1 tablespoon cornstarch 3 cups all-purpose flour, sifted 8 large eggs 1⁄2 teaspoon vanilla extract Garnish: whipped cream and sliced strawberries 1. Preheat oven to 325°. Spray a 10- inch tube pan with nonstick baking spray with flour. 2. In a large bowl, beat butter, sugar, and cornstarch at medium speed with an electric mixer until light and fluffy. Add 1 cup flour, beating for 1 minute. Add 4 eggs, beating for 1 minute. Repeat procedure with remaining flour and eggs. Stir in vanilla. Spoon batter into prepared pan. 3. Bake for 1 hour. Increase oven temperature to 350°, and bake for an additional 15 minutes. Let cake cool…